Oat Stew with Yogurt

Ingredients

• 2 red bell peppers
• 2 yellow bell peppers
• 1 Carrot
• 1 onion
• 2 Garlic cloves
• 2 tbsp olive oil
• 200 g oats
• 2 tsp harissa paste
• 1 tbsp tomato paste (15 g)
• 1.2 l hot vegetable broth
• 1 Zucchini
• 200 g chickpeas (drained weight; canned)
• 0.5 bunch Parsley (10 g)
• Salt
• Pepper
• 150 g yogurt (3.5 % fat)

Instructions

1. 1.

   Halve bell peppers lengthwise, remove seeds, wash and cut into bite-sized pieces. Peel carrot, slice diagonally. Peel onion and garlic, dice finely.

2. 2.

   Heat oil in a pot. Toast oats over medium heat for about 2 minutes. Add onion and garlic, sauté for 3 minutes. Stir in harissa and tomato paste, cook while stirring for about 2 minutes. Add bell pepper pieces and carrot slices, pour in broth, bring to boil, cover and simmer on medium heat for about 20 minutes.

3. 3.

   Meanwhile, wash zucchini, halve lengthwise and slice into ~1/2 cm thick rounds. Drain chickpeas in a sieve. After 20 minutes, add zucchini and chickpeas to the pot with oats and cook for another 5 minutes.

4. 4.

   Wash parsley, pat dry, strip leaves and finely chop. Season stew with salt and pepper, serve in deep bowls, sprinkle with parsley and top each serving with a dollop of yogurt.