Paprika pan with ham

Ingredients for 2 servings:

• 4 bell peppers, 2 red, 2 yellow, quartered, pitted, cut crosswise into 5mm strips
• 2 onions, peeled, halved, cut into strips
• 2 potatoes, peeled, cut into bite-sized cubes
• 5 garlic cloves, finely chopped
• 4 tbsp olive oil
• 4 slice(s) cooked ham, cut crosswise into 3 slices, then cut into approx. 1 cm strips
• 2 tomatoes (Marzano), cut into 1 1/2 cm cubes
• 1 dl red wine
• ½ tsp chicken broth (paste)
• Salt and pepper, from the mill
• Coriander, from the mill
• ½ tsp parsley, finely chopped
• ½ tsp chives, finely chopped

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Spicy vegetable stew

Heat the olive oil in a deep, wide frying pan. Add the diced potatoes and fry lightly. Add the onions and fry. Add the garlic and fry lightly. Now add the bell peppers and mix well. Season with salt, pepper, and coriander. Deglaze with the wine. Add the stock, stir, cover, and simmer gently until the vegetables are tender. Season to taste, then add the tomatoes and ham and mix everything together. Heat uncovered until just heated through. Sprinkle with parsley and chives. Serve in warmed soup bowls with freshly grated Parmesan and baguette.