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Ingredients
- 120 g onions quartered
- 1 garlic clove
- 40 g extra virgin olive oil
-
500
g ripe tomatoes cut in pieces
or 500 g tinned chopped tomatoes - 15 g tomato purée
- 100 g mixed vegetables (e.g. carrots, leeks, celery), sliced (1 cm)
- 1 Tbsp sweet paprika
- 1 tsp salt
- 1 pinch ground black pepper
-
350
g black-eyed beans, dried soaked for at least 4 hours
or 350 g dried green lentils rinsed and drained - 350 g water
-
1
heaped tsp vegetable stock paste, homemade
or 1 vegetable stock cube (for 0.5 l) - 270 g mixed vegetables (e.g. carrots, leek, celery), sliced (1 cm)
-
1000
g whole baby squid cleaned, fresh or defrosted
or 1000 g raw squid rings fresh or defrosted - salt plus extra for squid
- ground black pepper plus extra for squid
- extra virgin olive oil plus extra to drizzle
- 20 g freshly squeezed lemon juice (optional)
- fresh coriander chopped (optional)
- Nutrition
- per 1 portion
- Calories
- 320 kcal / 1339 kJ
- Protein
- 32 g
- Fat
- 9 g
- Carbohydrates
- 22 g
- Fiber
- 11.5 g