Lecho with Zucchini and Mushrooms

 

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I did it yesterday for 2 hours, but it was worth it. Lecho in my version with zucchini and mushrooms. Slightly spicy, so also warming up. I grew a green zucchini in my garden and bought a yellow one at the market. This is how the idea for making lecho was born. Here’s the recipe.

Ingredients:

1 green zucchini, cubed

1 gold zucchini, cubed

4 bell peppers (green, yellow, orange, red), cubed

200g celery sticks, chopped

1 large onion, chopped

2 garlic cloves, minced

1 red chilli pepper, chopped

300g chestnut mushrooms, sliced

250g tomatoes, chopped

1 can red kidney beans, drained

2tbsp mild salsa

1 can tomato passata

salt, pepper, paprika and sugar to taste

1tsp dry basil

1 bunch parsley, chopped

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Method:

In a large pot hot oil and fry onion and garlic until golden brown. Add red chilli pepper and fry 1-2 minutes together. Then add in order bell peppers and celery.

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Mix thoroughly and fry 3-5 minutes and then add zucchini.

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Fry another 3-5 minutes and add tomatoes, mushrooms, salsa and passata.

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Mix together and fry about 20 minutes. At the end add red kidney beans, spices and sugar to taste. Mix together and cover with a lid. Simmer for 1 hour for some time stirring so as not to burn. After this time add parsley and you can dig as much as you like πŸ™‚

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Bonne Appetit!

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