an exquisite spring vegetable stew with dukkah spices
A tasty mix of vegetables combined with fresh tomatoes, cumin, paprika and thyme and a special touch of seasonal pears. Finished off with a dukkah spice mix.
tree nut, sesame
Mortar / (hand) blender
La Vera sweet paprika powder
Toasted sesame seeds
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Put the textured soy in a bowl and cover it with plenty of boiling water to soak them. Drain the water after 5 minutes.
Wash all the vegetables. Peel and finely chop the onion, garlic and leek. Peel the potato and cut into cubes of 1cm. Peel the carrot and the pear and cut into medium-size cubes. Cut the mushroom in eight pieces. Grate the tomato and remove its skin with the help of a grater.
Heat two tablespoons of olive oil in a pot and sauté the onion, garlic, a pinch of all dry spices and all the thyme for 2 minutes. Add the tomato, leek, mushrooms, pear, carrot, potato, the vegetable stock and the bay leaf. Cook everything for 5 minutes. Optionally season.
Add 750ml of hot water and the textured soy. Let it simmer for 15-20 minutes and add the chopped parsley.
For the dukkah spices: add the walnuts, sesame seeds and the rest of the remaining spices to a mortar or mixing jar. Crush until it's very fine.