Kosher Skillet Veggie Delight Recipe

About this recipe

A hearty and flavorful kosher dinner featuring a medley of vegetables, beans, and spices, perfect for solution seekers looking for a quick and satisfying meal.

Ingredients

• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 100 G Jumbo Garlic 100g
• 1kg 1kg Green Pepper
• 100G Heera Chilli Powder 100g
• - Tata Salt
• 180G Capote Capers In Salted Water, 180G
• NaN Filippo Berio Classico Pure Olive Oil
• 400G Epicure Organic Red Kidney Beans
• 50G Picard Chopped Flat Parsley
• 198 g Green Giant Original Sweetcorn

Instructions

1. 1. Heat a large, heavy skillet over medium heat and add 2 tablespoons of olive oil.
2. 2. Add 1 diced onion, 1 diced green pepper, and 1/2 diced red pepper to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp.
3. 3. Stir in 1 teaspoon of salt, 1 1/2 teaspoons of chilli powder, 2 tablespoons of chopped parsley, and 2 cloves of minced garlic. Cook for 1-2 minutes until fragrant.
4. 4. Add 1 can of kidney beans (400 g, with their liquid) and 1 can of sweetcorn (198 g, drained). Stir well to combine and simmer for 5-10 minutes to blend the flavors.
5. 5. If the mixture seems too dry, stir in a few tablespoons of water. If too wet, simmer a little longer.
6. 6. Gently fold in 2 tablespoons of sliced capers and the remaining 2 tablespoons of chopped parsley. Cook for an additional 2-3 minutes until heated through.
7. 7. Serve hot.

How to make Kosher Skillet Veggie Delight

1. Sauté the peppers. Heat 2 tablespoons of olive oil in a large, heavy skillet over medium heat. Cook the diced onion, green pepper and red pepper for 5-7 minutes, stirring occasionally, until tender-crisp.
2. Add the seasonings. Stir in the salt, chilli powder, parsley and minced garlic and cook for 1-2 minutes until fragrant.
3. Simmer the beans and corn. Add the kidney beans and sweetcorn and simmer for 5-10 minutes, loosening with a few tablespoons of the reserved bean liquid if dry. Fold in the sliced capers and chopped parsley and cook for 2-3 minutes more.
4. Serve hot. Serve hot with a green salad and crusty French bread for a complete meal.

Frequently asked questions

What role do capers play in the Kosher Skillet Veggie Delight?

Capers add a tangy, briny flavor that balances the richness of the olive oil and kidney beans. Their unique taste enhances the dish by providing a subtle acidity, making it more dynamic. Be sure to rinse them if they are overly salty before adding them to the skillet.

How can I adjust the spice level in this recipe?

The Chilli Powder Rajah is the primary source of heat in this dish. To reduce spiciness, use less chili powder or substitute it with a milder spice like paprika. For extra heat, consider adding a pinch of cayenne pepper or diced fresh chili.

What is the best way to tell if the vegetables are tender-crisp in Step 2?

Tender-crisp vegetables should retain a slight crunch when bitten but be soft enough to pierce easily with a fork. Avoid overcooking, as they can become mushy and lose their vibrant texture and flavor.

Can I freeze leftovers of the Kosher Skillet Veggie Delight?

Yes, this dish freezes well due to its hearty ingredients like kidney beans and peppers. Allow the mixture to cool completely, then store in airtight containers for up to 3 months. Reheat on the stovetop with a splash of water or reserved bean liquid to restore consistency.

What is a good substitute for Filippo Berio Garlic Flavoured Olive Oil?

If you can't find garlic-flavored olive oil, use regular olive oil and sauté an extra clove of minced garlic at the beginning of the recipe. This will replicate the aromatic garlic flavor while maintaining the dish's integrity.