500 g small potatoes, cut in half
1 onion sliced
1 red pepper, sliced
300 ml passata
300 ml vegetable stock
salt & pepper
1 teasp chilli powder
In a large heavy-based frying pan heat some olive oil and add the onion and potatoes. fry gently for a few minutes until the onion is softened. Add the pepper and chilli powder and continue cooking for a further couple of minutes before adding the liquids. Bring to the boil then cover and turn down the heat, leave to simmer for half an hour until cooked through and the potatoes are tender. Before serving sprinkle with chopped parsley.
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