Ingredients:
2 tablespoons olive oil
2 cloves garlic
1 medium onions
1 lb potatoes
1 teaspoon paprika
1/2 teaspoon turmeric
14 ounces tinned tomatoes, chopped
5 fluid ounces vegetable stock
salt and pepper
1 teaspoon dried thyme
2 ounces pitted black olives
2 tablespoons chopped parsley
Directions:
Heat the oil in a large pan.
Fry the garlic and onion until pale and golden.
Add the potato to the pan.
Add the paprika and turmeric.
Stir for 1 minute.
Stir in the tomatoes and stock.
Season well and bring to the boil.
Add the thyme.
Reduce the heat then cover and simmer stirring occasionally, until tender.
Add more seasoning if needed then stir in the olives and parsley.
Servings: 4
Time preparation: 10 min.
Time total: 40 min.