Iberia’s Caldoso with Legumes and Vegetables Recipe

Ingredients

• 130 gm dried chickpeas (see note) (⅓ cup)
• 60 gm small brown lentils (see note) (¼ cup)
• 2 fresh bay leaves
• 80 gm (⅓ cup) pearled farro (see note)
• 2 tbsp olive oil, plus extra to serve
• 160 gm bomba rice (⅔ cup)
• Pinch of saffron threads
• 1.25 litres vegetable stock (5 cups)
• 100 gm cabbage, thinly sliced (1 cup)
• 100 gm mixed vegetables such as green beans and sugar snap peas, coarsely chopped
• ¼ cup frozen peas
• 2 yellow bullhorn chillies, coarsely chopped
• 100 gm rainbow silverbeet, thinly sliced
• 150 gm yellow zucchini, finely chopped
• ⅓ cup flat leaf parsley, coarsely chopped
• Juice of 1 lemon, or to taste
• ¼ cup fennel fronds
• ½ onion, finely chopped
• 2 small garlic cloves, finely chopped
• 5 sprigs thyme
• 1 small bay leaf
• 25 ml vegetable oil
• 1 large red capsicum, finely diced
• ½ zucchini, finely diced
• ½ eggplant, finely diced
• 2 tomatoes (300gm), finely diced