Rustic Mediterrean Stew

• You can choose between two different methods of processing the peppers. You can either fry them or you roast them in the oven, which will improve the taste by a lot but will also take more time.

Option 1: Roast peppers in the oven

• Preheat the oven grill to 220°C (428°F). Wash peppers, slice them in half and place them on a baking paper with their skin up on the highest area of your oven. Grill the peppers until the skin turns black and starts to blister (~10 min). Then, take them out, let cool briefly and peel the skin. Then chop them into coarse pieces.
• From here, simply continue with the same steps as shown in Option 2 without frying the pepper of cause.

Option 2: Fry peppers in a large pot

• Prepare vegetables. Peel and chop the onions and garlic. Halve the chili lengthwise, remove the seeds, wash and also cut into fine cubes. Wash and cut the peppers into about 1.5 cm cubes. Heat up some olive oil in a large pot and fry peppers for about 4 minutes. Take them out to make some space and heat some more olive oil in the pot and briefly sauté onions, garlic and chili.
• Add spices and rest of ingredients. Reduce the heat, add the tomato paste and paprika powder and fry briefly. Then, add the canned tomatoes, the vegetable broth as well as the olives and let it simmer for about 10 minutes. Add in the peppers, white beans and artichokes (chop antichokes coarsely before adding). Add salt and pepper. Let everything simmer for another 10 minutes and stir occasionally.
• Assemble & Serve. Wash and chop basil leaves. Again, salt and pepper to taste and serve with fresh basil on top along with some baguette. Enjoy!