Chumbutala (Italian Vegetable Stew)

Ciambotta

This Italian vegetable stew is a wonderful way to celebrate summer produce in a hearty vegan meal that can be customized based on what you have on hand. From the original Recipes from Home binder the recipe is titled Chumbutala. Apparently, the spelling was typed phonically the way it sounded in Italian. At least that’s my guess. When conducting my research, though, the actual spelling of this fabulous meal is Ciambotta. From my recollection, there was no actual recipe that my mom followed (until my sister typed the one included in the binder) but prepared this dish as she remembered from either her childhood or having been served this meal as part of my dad’s family. Enjoy…

Ingredients

1 Tbsp. olive oil

4 Beyond Meat Italian Sausage, sliced into rounds

4 green peppers, sliced

2 zucchini, sliced

4 potatoes, parboiled and sliced

24 oz. tomato sauce

Fresh basil

Directions

1.     Start by placing the potatoes into a large pot with cold water and a pinch of salt.  Cover pot and bring to a boil. Reduce heat and continue to par-boil for 5-10 minutes or until the tip of a knife goes in with only a sight resistance.  Drain, cool, and slice into rounds.

2.    Sautee sausage in oil following package directions. Remove from pan.

3.    In same pan, sauté sliced potatoes and peppers until tender. Remove from pan and combine with “meat”.

4.    To the pan, combine tomato sauce, basil, salt and pepper to taste. Simmer for 20 minutes and then add sausage, peppers, and potato mixture. Stir to combine. Cook over low heat for additional 10 minutes.

5.    Serve with crusty garlic bread.