How to Make the Summer Vegetable Stew of Giambotta - Appetito

Name: How to Make the Summer Vegetable Stew of Giambotta - Appetito
Total time: 70 min
Ingredients: 1 yellow onion chopped; 3 tbsp. extra virgin olive oil; 1 tbsp. fennel seeds; 1/2 tbsp. red pepper flakes; 1 tbsp. dried oregano; 4 cloves minced garlic; Salt and pepper to taste preference; 8 oz. sliced mushrooms; 1 zucchini sliced into rounds; 1 jar drained and rinsed organic chickpeas; 1 Bay leaf; 1 red pepper, cored seeded and diced (or an 8 oz. jar roasted red pepper, chopped); 2 cups tomato passata or crushed tomatoes; 1 cup water; fresh chopped basil for serving; Pecorino Romano cheese for serving

appetitomagazine.com

Discover this versatile summer vegetable stew that originated in southern Italy and pulls from whatever is growing nearby.

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Dutch oven
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Chef's knife
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Wooden spoon
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Serving bowl

Ingredients

1 yellow onion chopped
3 tbsp. extra virgin olive oil
1 tbsp. fennel seeds
1/2 tbsp. red pepper flakes
1 tbsp. dried oregano
4 cloves minced garlic
Salt and pepper to taste preference
8 oz. sliced mushrooms
1 zucchini sliced into rounds
1 jar drained and rinsed organic chickpeas
1 Bay leaf
1 red pepper, cored seeded and diced (or an 8 oz. jar roasted red pepper, chopped)
2 cups tomato passata or crushed tomatoes
1 cup water
fresh chopped basil for serving
Pecorino Romano cheese for serving