Molho De Legumes (spicy African Style Vegetable Stew)

Molho de Legumes is a flavorful and spicy vegetable stew that originates from Macanese cuisine, which is a unique blend of Chinese and Portuguese flavors. This dish is packed with a variety of vegetables and aromatic spices, making it a hearty and satisfying meal.

Molho De Legumes (spicy African Style Vegetable Stew)

Ingredients

  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 2 carrots, diced
  • 2 bell peppers, diced
  • 2 zucchinis, diced
  • 1 can (14 oz) diced tomatoes
  • Salt and pepper to taste
  • 2 cups vegetable broth
  • 1 cup cooked chickpeas
  • Fresh cilantro for garnish

Instructions

  1. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until it becomes translucent.
  2. Add the minced garlic, ground cumin, paprika, and cayenne pepper. Cook for 1-2 minutes until the spices become fragrant.
  3. Stir in the diced carrots, bell peppers, and zucchinis. Cook for 5-7 minutes until the vegetables start to soften.
  4. Pour in the diced tomatoes and season with salt and pepper. Stir in the vegetable broth and cooked chickpeas.
  5. Bring the stew to a simmer and let it cook for 20-25 minutes, or until the vegetables are tender and the flavors have melded together.
  6. Adjust the seasoning if needed, then serve the Molho de Legumes hot, garnished with fresh cilantro.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
200 per serving
Carbohydrates
30g
Protein
8g
Fat
6g

Supplies

Large pot Stirring spoon Measuring spoons Measuring cups Knife Cutting board

Tools

Stovetop

Serving suggestions

Serve the Molho de Legumes with steamed rice or crusty bread for a complete and satisfying meal.

Tips & tricks

For an extra kick of heat, add more cayenne pepper or a splash of hot sauce to the stew.

Cost

$15