So you’re trying to lose weight. Trying to incorporate more veggies into your diet and motivating yourself to go through the entire ordeal by thinking about all the beautiful clothes you can buy after you’ve lost the requisite weight. Been there, done that, so I know exactly what you’re thinking and trust me, I’ve been miserable.
The initial optimism fizzles out after a couple of days and after that all that you end up feeling is deprives and not just deprived, but SUPER deprived! So what exactly is it that you have to do? Chucking the veggies and switching to beef once again is definitely not an option.
But making the veggies a bit interesting and great to taste is definitely on the cards! So get ready for this amazing vegetable stew recipe. Combine it with eggs (they’re allowed!) and be surprised at how great they taste.
Ingredients
Frozen stir fry veggies, seasoned with pepper – 3 cups
Extra-Virgin Olive Oil – 2 tsp
Paprika – according to taste
Coriander seeds – 1 tsp
Caraway seeds – ½ tsp
Diced tomatoes – 28 ounces
Can of Chickpeas – 1, 19 ounce (rinse them thoroughly before use)
Eggs – 4
Cayenne pepper – 1/8th tsp
Salt – According to taste
Minced Cloves of garlic – 4
Freshly ground pepper – according to taste
Method:
• In an appropriately sized non stick skillet, heat oil at medium high heat and then add the stir fried veggies. Cook and stir occasionally, until almost all of the liquid has evaporated. Continue for five to seven minutes.
• Grind the coriander seeds in the mean time along with the salt, and caraway seeds in a spice mill. Don’t grind them too fine though. Thereafter, transfer the ground spices to a small sized bowl and add the paprika plus cayenne.
• Add the spice mixture in to the skillet containing the veggies and then add the garlic. Cook, stirring all the while for thirty seconds. Then add the tomatoes, keep stirring. Thereafter add all the chickpeas and bring the mixture to a simmer. Then reduce the heat to medium and cook, keeping the mixture simmering all the while until it has become viscous. Then add the pepper as seasoning.
• Finally, break eggs on to separate quadrants of the stew and do take care that you keep the yolks intact. Reduce the heat further, to medium low and then cover the skillet and cook the mixture until the eggs set totally. Do this for about five minutes. Then top the eggs with some paprika. All done!
