• 20
    min
    Prep Time
  • 40
    min
    Cook Time
  • 60
    min
    Ready in

  • per
    Yield
  • 150
    cal
    Calories
  • User Review:
    0
  • User Rating:

Recipe Overview

  • Author’s name:Vegor
  • Recipe type:Dinner
  • Allergens:
  • Seasons:summer,fall
  • Cuisines:
  • Courses:dinner

Recipe Description

The Classic Vegan Alboronía is a delightful stew that showcases the rich and vibrant flavors of the Mediterranean. This dish is traditionally rooted in Spanish and Moorish cuisine, offering a unique blend of succulent vegetables and aromatic spices that delight the palate. Comprising mainly of squash, eggplants, bell peppers, tomatoes, and onions, all simmered to perfection, this vegan version retains the essence of its cultural heritage while ensuring inclusivity in dietary preferences. Its preparation involves a meticulous process of sautéing and simmering the vegetables, allowing each ingredient to release its full range of flavors and textures. Enhanced with a hint of garlic and cumin, the Classic Vegan Alboronía is not only a feast for the taste buds but also a nourishing meal that caters to a health-conscious lifestyle.

Ingredients

  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 medium eggplant, cubed
  • 1 medium zucchini, cubed
  • 2 medium tomatoes, peeled and diced
  • 1/4 cup olive oil
  • 1 teaspoon ground cumin
  • Salt and pepper to taste

Steps:

  1. Heat olive oil in a large pan over medium heat. Add onions and garlic, sauté until soft.
  2. Add bell pepper, eggplant, and zucchini. Cook for about 10 minutes, stirring occasionally.
  3. Stir in tomatoes, cumin, salt, and pepper. Reduce heat to low. Simmer for 30 minutes, or until vegetables are tender.
  4. Adjust seasoning and serve hot.

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