Cold? Have some Couscous to get you cozy and Giambotta to get you Going! (Italian Vegetable Stew)

So the weather in my neighbourhood has been rather chilly lately. The kind of weather that is just crying out for some warm cozy soul food, eaten in front of a fireplace whilst you are wrapped in your favourite blanket. Mine happens to be a snuggie :)

I wanted to make something reminiscent of the stews and casseroles that my mother would make for us in the winter months when I was little. Rich, tomato based stews full of flavour that would leave us wanting more even when out little tummies were filled to the brim. 

So off I went into the kitchen armed with a bunch of wholesome veggies and an idea of what I wanted to make and this is what I ended up with.

Served with a glass of red, this made for a delightful evening meal that had the man asking for more!

This version of Giambotta is more reduced and chunky than the traditional recipe calls for. If you want your Giambotta to be more stew-like add more stock, finely chop the veggies and serve with crusty buttered bread.

Giambotta served with buttery Couscous (serves 4)

Ingredients 

Giambotta:

• 2-3 chat potatoes roughly cut into cubes
• 2 large carrots sliced thickly
• 250g button mushrooms chopped into halves
• 3 stalks celery sliced thinly
• 4 ripe tomatoes finely chopped
• 1.75 cups vegetable stock
• 2 cloves garlic smashed
• 1 brown onion chopped finely
• 1 tblsp tomato paste
• Salt and Pepper to taste
• Fresh Oregano and Basil
• Olive oil

In a large pot add a dash of olive oil and saute the onions and garlic until soft. Add tomato, celery, stock and tomato paste and bring to boil. Stir and simmer for 10 minutes. Add potatoes, carrots and mushrooms. Continue simmering until mixture reduces. Season with salt and pepper to taste and add fresh oregano and basil. Garnish with fresh basil leaves and serve on top of Buttery Couscous.

Buttery Couscous

• 4 cups of prepared couscous (preferably made with vegetable or chicken-style stock)
• 2 tblsp vegan margarine (I use nuttelex)
• Salt and Pepper

Mix the margarine salt and pepper through the prepared couscous. Couscous should be light and fluffy.

Enjoy!

Leave me some feedback and love if you are liking the recipes. 

Until next time,

Fi :)