2 tablespoons |
olive oil |
1 |
large onion, finely chopped |
1 |
large red capsicum, finely diced |
2 |
celery stalks, finely diced |
2 |
garlic cloves, crushed |
2 teaspoons |
sweet paprika |
1 teaspoon |
smoked paprika |
1/2 teaspoon |
chilli flakes |
1/2 teaspoon |
dried oregano |
1 pinch |
saffron threads |
400g |
tinned whole peeled tomatoes |
750g |
potatoes, peeled and chopped into chunky pieces |
400g |
carrots, peeled and cut into chunky pieces |
400g |
cooked or tinned chickpeas, drained and rinsed |
350g |
silverbeet, stalks removed and chopped, leaves sliced |
2 |
fresh bay leaves |
small handful |
thyme |
1 litre |
chicken or vegetable stock, plus extra if necessary |
handful |
flat-leaf parsley, roughly chopped |
|
crusty bread, to serve |