Watercress Stew with Vegetables

To prepare the watercress stew, vegetables, onion, and potato are necessary.

The main ingredient of this vegetarian stew is watercress since it contains more vitamin C than oranges, and more calcium than milk, among other healthier properties for health, you can see all the data in Additional Information.

Although its origin is the Canary Islands, you have other similar ones since it is easy to cook, all vegetables of Portuguese origin are almost the same foods with some variations of each grandmother.

Ingredients 

• 300 grams of watercress
• 350 grams of chickpeas
• 300 grams of pumpkin
• 3 carrots
• 1 tomato
• 2 onions
• Garlic cloves
• 4 potatoes
• Oil
• cumin (optional)
• Paprika, sweet or spicy, to taste if we like it with a spicy touch.
• Oregano
• Thyme and Salt.

Preparation mode

The first thing is to soak the watercress, before starting. Wash, and cut all the vegetables into small cubes. In a saucepan, chop the onion and garlic, pour the olive oil to fry the onion, and garlic together with the tomato, remove the skin, cut it into cubes, and fry everything together.

We put water in it, we wash the watercress well since they need to be cleaned, we cut it, we add it to the stew, and we put the chickpeas, pumpkin, carrots, and the condiments of the ingredients. We put everything on fire for about 30 minutes or so, put the potatoes on, and leave it for 10 more minutes, when the potatoes are cooked, turn off the heat and let it rest before serving this spoon dish.

Do not forget to put salt, pepper, and other spices to taste. Cook over low heat until the vegetables are cooked fast.

If we want to make a puree for children, when the vegetables are cooked, beat them in a blender, and go through a Chinese (Pasapure) until you get a smooth cream with a nice green color.