No more freezing at the campfire: With our Andalusian red bell pepper stew, you'll warm up even when camping in wintry temperatures. The dried bell pepper paste gives the dish a special zing, and the flatbread provides a great balance! Our camping recipe is presented by outdoor chef Kieran Creevy.
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Heat from within: This spicy stew provides heat around the campfire
Credits cover image: Lisa Paarvio
From now on, the passionate outdoor chef Kieran Creevy presents his favourite recipes on ISPO.com. Sometimes suitable for sports, sometimes as the perfect preparation for your outdoor adventure: With his recipes, you can take your cooking in nature to a new level. The dishes are simple, healthy, and incredibly delicious.
Dried, smoked red bell pepper paste gives the dish its unique zing
Image credit: Lisa Paarvio / Lisa Paarvio
Ingredients for 4 people
- 350 g canned chopped tomatoes or 4 ripe chopped tomatoes
- 2 tsp dried smoked red bell pepper paste, available in many Spanish supermarkets
- 1 red bell pepper, finely diced
- 1 white onion, finely diced
- 1 tablespoon olive oil
- 1 tsp cumin powder
- 1 tsp chili powder
- Pinch of sea salt
- Fresh pita bread to serve
The stew is great to enjoy with pita bread
Image credit: Lisa Paarvio / Lisa Paarvio
Preparation:
1. heat 1 tablespoon of olive oil in a frying pan.
2. Add the finely diced onion, the red bell pepper paste, the spices and some sea salt to the hot olive oil and fry until the onion is soft.
3. Then add the diced peppers and fry until they are also soft.
4. After that, add the chopped or ripe tomatoes and cook until the stew begins to thicken.
5. Season to taste and add more seasoning if needed.
6. Serve with some fresh pita bread.
Image Credits: All images by Lisa Paarvio. Find more on Instagram at @lisapaarviophotography.
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