Zucchini and White Bean Tomato Stew with Pita Bread

Ingredients

• For the Pita Bread:
• 1 cup warm water
• 2 teaspoons dry yeast
• 2 1/2 - 3 cups all-purpose flour
• pinch of salt
• 1 tablespoon extra-virgin olive oil
• For the Stew:
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 small white onion, finely chopped
• 2 carrots, cubed
• 1 large capsicum, chopped
• 1 large zucchini, sliced
• 2 1/2 cups chopped tomatoes and their juices
• 1 cup cooked or canned white beans
• salt and pepper, to taste
• fresh parsley for serving

Method

1. In a small bowl combine warm water and dry yeast. Let the mixture sit for 10 minutes until it becomes foamy. Place flour in a large mixing bowl, add salt and combine. Make a well in the centre, then pour in the yeast mixture and oil, slowly combine, gradually bringing more of the flour into the centre until a dough forms. Kneed for 10 minutes into a ball. Place dough in a lightly oiled bowl and cover with plastic wrap. Set aside to rise for 1-2 hours until it doubles in size.
2. Preheat oven to 180°C and line a baking tray with parchment paper. Divide the dough into 8 equal balls and roll out each ball into a rough circle, about 5 cm thick. Place the rolled-out pitas directly on the prepared baking tray and bake for about 3 minutes. Place baked pitas onto a plate and cover with the kitchen towel. Repeat with the remaining pitas.
3. Make the stew. In a large pot heat oil over medium heat, add garlic and cook for 30 seconds. Add onions and cook for 3 minutes or until golden. Add carrots and capsicum, cook for 10 minutes. Add in zucchini and tomatoes, season to taste. Cover the pot and cook for about 20 minutes, add in beans and cook for another 5 minutes. Serve the stew warm, garnished with fresh parsley and pita bread. Enjoy!