Tomato and pepper vegan lecho (lesco)
Servings Prep Time
6people 50minutes
Servings Prep Time
6people 50minutes
Instructions
  1. Add the vegetable oil to a large heavy-bottomed pan.
  2. Prepare your veggies by chopping your garlic and onions. Cut peppers into eights, or even quarters, depending on their size. You want your pieces to have texture and be noticeable, rather than breaking apart into a saucy mush.
  3. When the oil has heated in the pan, add garlic and fry gently for 1-2 minutes. Then add onion and sauté until translucent. Add the peppers and sauté on a medium-high heat, until they have softened. Stir occasionally and cover.
  4. Chop the tomatoes. You need a sauce, so don’t worry about a getting a fine mince. Add them to the pepper mix and stir well to combine, ensuring that all the peppers are coated. Cover the pot and cook on low heat, stirring occasionally, for 20-25 minutes.
  5. Add all spices and taste, correcting flavours if needed.
  6. Serve hot with chopped parsley or cilantro as a garnish. Tastes divine with rye bread.