Iberia Restaurant's Caldoso with Legumes and Vegetables

gourmettraveller.com.au

Kai

130 gm dried chickpeas (see note) (⅓ cup)

60 gm small brown lentils (see note) (¼ cup)

2 fresh bay leaves

80 gm (⅓ cup) pearled farro (see note)

2 tbsp olive oil, plus extra to serve

160 gm bomba rice (⅔ cup)

Pinch of saffron threads

1.25 litres vegetable stock (5 cups)

100 gm cabbage, thinly sliced (1 cup)

100 gm mixed vegetables such as green beans and sugar snap peas, coarsely chopped

¼ cup frozen peas

2 yellow bullhorn chillies, coarsely chopped

100 gm rainbow silverbeet, thinly sliced

150 gm yellow zucchini, finely chopped

⅓ cup flat leaf parsley, coarsely chopped

Juice of 1 lemon, or to taste

¼ cup fennel fronds

subheading: Sofrito:

½ onion, finely chopped

2 small garlic cloves, finely chopped

5 sprigs thyme

1 small bay leaf

25 ml vegetable oil

1 large red capsicum, finely diced

½ zucchini, finely diced

½ eggplant, finely diced

2 tomatoes (300gm), finely diced

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