Vegetarian Green Chilli

Roast the green chillies directly over an open flame or under a broiler, turning occasionally, until the skins are charred and blistered on all sides. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes before peeling, seeding, and roughly chopping.

Heat olive oil in a large heavy-bottomed pot over medium heat until shimmering. Add the diced white onion and sauté, stirring occasionally, until softened and translucent.

Add the minced garlic cloves to the pot and stir continuously for about 1 minute until fragrant, being careful not to let the garlic burn.

Add the peeled and chopped roasted green chillies to the pot and stir well to combine with the onion and garlic mixture.

Pour in the vegetable stock and stir to incorporate all the ingredients, scraping up any bits from the bottom of the pot.

Bring the stew to a boil over medium-high heat, then reduce the heat to low and simmer uncovered, stirring occasionally, until the stew thickens and the flavors meld together.

Season generously with salt and black pepper to taste, adjusting the seasoning as needed to balance the smoky and spicy flavors.

Remove the pot from the heat and allow the chilli to rest for a few minutes before ladling into bowls and serving hot.