Name: Spanish Vegetable Hotpot
Ingredients: 2 tb Olive oil; 1 lg Spanish onion; 3 Cloves garlic; crushed; 450 g Potatoes; peeled and cut into; ; chunks; 2 ts Paprika; 1 ts Cumin; 1 ts Turmeric; 150 g Green beans; trimmed and halved; 1 440 g can chick peas; drained and rinsed; 1 440 g can chopped tomatoes; 1 lg Pear; peeled and sliced; 150 ml Vegetable stock; Salt and freshly ground black pepper

Paul and James both say that we should rejoice in our trials because of their beneficial results. It is not the adversity considered in itself that is to be the ground of our joy. Rather, it is the expectation of the results, the development of our character that should cause us to rejoice in adversity. God does not ask us to rejoice because we have lost our job, or a loved one has been stricken with cancer, or a child has been born with an incurable birth defect. But He does tell us to rejoice because we believe He is in control of those circumstances and is at work through them for our ultimate good.

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Vegetarian	Veg4, Vegetarian	1	servings

INGREDIENTS

2	tb	Olive oil
1	lg	Spanish onion
3		Cloves garlic; crushed
450	g	Potatoes; peeled and cut into
		; chunks
2	ts	Paprika
1	ts	Cumin
1	ts	Turmeric
150	g	Green beans; trimmed and halved
1		440 g can chick peas; drained and rinsed
1		440 g can chopped tomatoes
1	lg	Pear; peeled and sliced
150	ml	Vegetable stock
		Salt and freshly ground black pepper

INSTRUCTIONS

1. In a large pan, heat the oil then add the onion and garlic and fry
slowly until the onion turns golden brown.
2. Add the potatoes and spices and continue cooking for 1 minute.
3. Stir in the remaining ingredients, season to taste, cover and leave to
for 30-35 minutes, stirring the potatoes are cooked.
4. Serve immediately.
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