Name: Slow cooker Turkish zucchini and bean stew
Prep time: 10 min
Cook time: 130 min
Total time: 140 min
Yield: 4
Ingredients: 1/4 cup extra virgin olive oil; 2 brown onions, cut into rounds; 4 cloves garlic, thinly sliced; 1/2 tsp dried chilli flakes, plus extra, to serve; 1 tsp dried mint 2 tsp ground paprika; 1 tsp smoked paprika; 2 tsp ground cumin; 1 tsp finely grated lemon zest; 1 Tbsp caster sugar; 1/2 cup vegetable stock; 400g can diced tomatoes; Sea-salt flakes and freshly ground black pepper, to season; 400g green beans, trimmed; 4 small zucchini, roughly chopped; Turkish bread, toasted, to serve; Greek-style yoghurt, to serve; 1 cup loosely packed mint sprigs, to serve; Lemon wedges, to serve

Slow cooker Turkish zucchini and bean stew

Warm and hearty!

slow cookeed stew consisting of turkish zucchini and bean

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Serves 4

Prep

10M

Cook

2H 10M

Total

2H 20M

This heartwarming vegetarian stew will be a hit for the whole family. Packed full of slowly simmered vegetables, and spiced with peppy paprika and cumin, this toasty dinner will satisfy even the meat lovers at your table.

It’s easy to re-create the recipe at home with four simple steps. Be impressed with yourself and give it a try!

Ingredients

1/4 cup extra virgin olive oil

2 brown onions, cut into rounds

4 cloves garlic, thinly sliced

1/2 tsp dried chilli flakes, plus extra, to serve

1 tsp dried mint 2 tsp ground paprika

1 tsp smoked paprika

2 tsp ground cumin

1 tsp finely grated lemon zest

1 Tbsp caster sugar

1/2 cup vegetable stock

400g can diced tomatoes

Sea-salt flakes and freshly ground black pepper, to season

400g green beans, trimmed

4 small zucchini, roughly chopped

Turkish bread, toasted, to serve

Greek-style yoghurt, to serve

1 cup loosely packed mint sprigs, to serve

Lemon wedges, to serve

Method

Step 1

Heat oil in a large frying pan on high heat. Add onion and cook, turning occasionally for 6 minutes, or until golden. Add garlic and cook for a further 1 minute.

Step 2

Transfer mixture to a slow cooker. Add chilli, half of the dried mint, paprika, cumin, zest, sugar, stock and tomato. Season. Cover with a lid. Cook for 30 minutes on high.

Step 3

Add green beans and zucchini. Cook, covered, on high for 1 hour 30 minutes, or until beans and zucchini are tender.

Step 4

Serve zucchini with toasted Turkish bread, yoghurt, extra chilli, remaining dried mint, mint sprigs and lemon wedges.

Jessica Brook

Jessica Brook's career has covered every corner of the food world, including being a professionally trained chef, recipe writer, food editor, stylist and consultant. Jessica is an expert at crafting food stories and writing recipes. Jessica brings her food knowledge, technical skill, intrigue in the multi cultures of food and personal style to every recipe she writes.