Saudi Qursan Vegetable Bread Stew

Ingredients

• 2 pieces flatbread, torn
• 3 cups mixed vegetables
• 2 cups vegetable stock
• 1 tbsp extra-virgin olive oil
• 1 small onion or 2 scallions, finely chopped
• 2 garlic cloves, minced
• 1/2 tsp ground cardamom
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper

Steps

1. Heat the olive oil in a heavy pot over medium heat and cook the onion with a pinch of salt for 6 to 8 minutes, until soft and golden at the edges.
2. Add the garlic and cardamom and stir for 30 seconds until fragrant.
3. Add the mixed vegetables and turn them in the spiced oil for 3 minutes, then pour in the stock and 1 1/2 cups water.
4. Simmer uncovered for 20 to 25 minutes, until the vegetables are completely tender and the broth has reduced and concentrated.
5. Season the broth firmly at this stage. Qursan bread soaks up an enormous amount of liquid, and an under-seasoned broth produces a bland, pasty dish.
6. Crush some of the softest vegetables against the side of the pot so their starch thickens the sauce.
7. Layer the torn flatbread in a wide serving dish, ladle over half the stew, let it soak for 2 minutes, then add the remaining bread and the rest of the stew.
8. Cover and stand for 5 minutes so the layers soften evenly, then finish with the fresh herbs and serve with lemon wedges.

Allergen note: Contains gluten.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.