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RED PEPPER, OLIVE AND POTATO STEW
SERVES 8
8 TBSP EXTRA VIRGIN OLIVE OIL
2 ONIONS FINELY SLICED
8 CLOVES GARLIC, FINELY SLICED
½ TSP CRUSHED CHILLI FLAKES
6 RED PEPPERS CORED, SEEDED AND CUT INTO CHUNKY STRIPS
4 MEDIUM POTATOES, CUT INTO 5CM CHUNKS
2 X 400G TINS CHOPPED TOMATOES
300G PITTED BLACK OLIVES
2 HANDFULS FRESH BASIL OR PARSLEY, CHOPPED
SALT AND FRESHLY GROUND BLACK PEPPER
- 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.