Anti-Cold Stew

WHAT YOU NEED:

2 tbsp. olive oil

1 large onion

3 gloves garlic

1 green bell pepper

400g white cabbage

1 tbsp. unsweetened cocoa powder

1 tsp. chili powder

500g pumpkin

50g tomato paste

500ml vegetable broth

1 can kidney beans

1 can chickpeas

1½ tsp. salt

150g corn

Avocado, tomato and pickled

jalapeños for decoration

HOW TO PREPARE:

1. Heat the olive oil in a large pot. Dice onion and bell peppers, and cut garlic into fine slices. Add it all to the pot and let simmer for 10 minutes.

2. Cut the white cabbage into fine slices, add to the pot. Let stew for 5 minutes while stirring. Mix in cocoa and chili powder, pumpkin and tomato paste. Let steam for 1 minute.

3. Add vegetable broth, kidney beans, chickpeas and salt and bring to the boil. Reduce the heat, cover and let simmer for 30 minutes. Add the corn and let simmer for 2 to 3 minutes.

4. Cube the avocado, tomato and jalapeños and sprinkle over as decoration, then serve.