Instructions

1. Thinly slice the onion and chop the garlic. Thinly slice the pointed green pepper.
2. Heat the oil in a pan and gently soften the onion for about the five minutes.
3. Meanwhile slice or halve the mushrooms, if they’re big.
4. When the onion is soft, add the mushrooms, green pepper and garlic, put a lid on and cook for 5 minutes.
5. Add the paprika and marjoram (if used), stir for 30 seconds, then stir in the tomato purée.
6. Pour in the stock, then simmer for 10 minutes. Add the peas and simmer for another 5 minutes or so, until you get a thick stew.
7. Turn off the heat and stir in the parsley .
8. Serve with plenty of freshly ground pepper and chilli flakes for a spicy version.