Pre-heat oven to 200. Fry the onions and garlic in the casserole pot with the oil for 1 minute.
Add the mushrooms and fry for 1 minute.
Sprinkle in the smoked paprika and stir in to incorporate.
Add the rest of the chopped vegetables and stir to mix in with the paprika.
Pour in the tin of chopped tomatoes and vegetable stock. Stir and cover with a lid. Cook in the oven for 1 hour. Prepare the chimichurri whilst you wait. Serve with a drizzle of the sauce and with rice/couscous.
The Chimichurri Sauce
Add all the ingredients to a bowl and stir.
Vinegar for the chimichurri - you don't have to use a red wine vinegar. If you happen to have malt or white wine vinegar, you can use those as an alternative. Casserole pot - the casserole pot I always use is this 3L Aga stacking casserole pot. It's great if you are an Aga owner and need to stack another one on top. Maybe if you're making some rice too? You don't need one so big though. Even a 1.5 litre is ok for this recipe. Aga cooking - cooking with an Aga is so simple. Everything was done on the boiling plate and then it was in the roasting oven for the hour. Slow-cooker - you can easily do this one in a slow-cooker. If you use the Morphy Richards Sear and Stew, you can follow the recipe exactly as it is but place it all in the slow-cooker instead of the oven and cook for 7 hours on low/4 hours on high.Storage - It's best if you store this casserole, well-sealed and in the fridge. It'll keep for 3 days, roughly. Freezing - I froze mine in glass Tupperware. It will keep for 3 - 4 months.
Keyword Latin American, one pot, vegan, vegetarian