Vegetables ragout with gochujang sweet chili sauce

Direction

  • Heat the oil in a heavy  stew pot, add garlic , onion and bay leaf.
  • Cook for about 3 minutes and discard the garlic.
  • Add all vegetables  including rosemary and chickpeas.
  • Cook for about 4 minutes stirring occasionally till little brown .
  • Mix sweet chili sauce with water and stir  the sauce into vegetables.
  • Simmer at slow heat till vegetables are tender about 15 minutes.

Ingredients

  • Extra virgin olive oil 20 ml
  • Red onion sliced 50 gr
  • O’Food Gochujang Sweet Chili Sauce 30 gr
  • Garlic cloves 2
  • Bay leaf 1
  • Zucchini small diced 60 gr
  • Red and yellow bell pepper small diced 50 gr each
  • Mushroom small diced 80 gr
  • Canned chickpeas 50 gr
  • Fresh rosemary totaste
  • Water 40 ml
  • Table salt to taste
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