Vegetarian Locro

The Culinary Medicine team has a recipe for this South American-inspired Vegetarian Locro!

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)

Topping

  • 3 Tbsp. olive or grapeseed oil
  • 6 spring onions, sliced
  • 1 tsp. sweet paprika
  • ½ tsp. chili flakes
  • Pinch of salt

Preparation

  1. Heat the oil in a large saucepan over a medium-low heat.
  2. Add the onion and pepper and cook until soft and golden.
  3. Stir in the garlic, tomato sauce, oregano, bay leaf and cumin and cook for a minute or so, then add the stock.
  4. Bring to a simmer, then pour in the cornmeal, stirring continuously.
  5. 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.
  6. 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.
  7. 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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