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Red Pepper, Olive and Potato Stew
Serves 4
4 tbsp virgin olive oil
1 onion, finely sliced
4 cloves of garlic, crushed
1/4 tsp crushed chilli flakes
2 red peppers, cored and cut into strips
2 medium potatoes, cut into 5cm chunks
1 400g tin of tomatoes
150g pitted black olives
1 handful of basil or parsley, roughly chopped
Salt and freshly ground pepper to taste
- Heat the oil in a heavy based pan, add the onion and cook, stirring frequently, over a medium heat until soft and just golden.
- Add the garlic, chilli flakes, pepper, potato, tomatoes and olives.
- Turn the heat to low and simmer gently, stirring occasionally, until the potatoes are tender, about 30-40 minutes.
- Stir in the herbs and add salt and pepper to taste.