The Culinary Medicine team has a recipe for this South American-inspired Vegetarian Locro!
Vegetarian Locro Ingredients (Serves 6)
- 2 Tbsp. olive oil
- 1 medium yellow onion, peeled and finely chopped
- 1 red bell pepper, cut into strips
- 2 garlic cloves, peeled and crushed
- 2 Tbsp. tomato sauce
- ½ tsp. dried oregano
- 1 bay leaf
- ½ tsp. cumin seeds
- 4 cups vegetable broth
- 1 cup corn meal or dry polenta
- 1 15 oz. can butter beans, rinsed and drained
- 1 15 oz. can chickpeas, rinsed and drained
- ¾ cup frozen corn
- 1 medium winter squash of choice, peeled and chopped (acorn or butternut will work well)
- Juice of ½ lemon, or 1 ½-2 Tbsp.
- ¾ cup feta cheese, crumbled (remove for vegan option)
- 3 Tbsp. olive or grapeseed oil
- 6 spring onions, sliced
- 1 tsp. sweet paprika
- ½ tsp. chili flakes
- Pinch of salt
- Heat the oil in a large saucepan over a medium-low heat.
- Add the onion and pepper and cook until soft and golden.
- Stir in the garlic, tomato sauce, oregano, bay leaf and cumin and cook for a minute or so, then add the stock.
- Bring to a simmer, then pour in the cornmeal, stirring continuously.
- Add in the beans, chickpeas, corn and squash. Bring back to a simmer. Turn down the heat, partially cover and cook gently for about 35 minutes until the squash is tender, stirring occasionally so it doesn’t stick.
- Meanwhile, make the topping. Heat the oil in a frying pan, and add the onions and cook for a couple of minutes until soft, then stir in the paprika and chili flakes and a pinch of salt. Take off the heat.
- Stir the lemon juice and cheese into the stew and season to taste. Drizzle topping over the top to serve.
Adapted from The Wine Society.
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