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.
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
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.
Mix thoroughly and fry 3-5 minutes and then add zucchini.
Fry another 3-5 minutes and add tomatoes, mushrooms, salsa and passata.
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 🙂