Menestra (Spanish Style Veggie Stew) (Vegan Too..!) - cooking recipe

Ingredients

2 onions, halved and then thinly sliced
3 garlic cloves, minced
3 tablespoons olive oil
2 carrots, peeled, cut into half circles
1 large potato, diced (peel or not, your choice)
1 tablespoon sweet paprika
2 bay leaves
1 pinch cayenne
2 cups hot water
1/2 cup dry sherry
1/2 teaspoon salt
1/2 lb mushroom (halved or quartered)
1 red bell pepper, cut into 1-inch pieces
5 artichoke hearts (roughly a 14 oz can, cut into halves...save the liquid)
1 cup green peas (fresh or frozen)
sea salt
fresh ground black pepper
black olives, sliced (optional as garnish)
fresh parsley, finely chopped (optional as garnish)

Preparation

In a large pot, saute the onion and garlic in the olive oil over medium heat until translucent.
Add the carrots, followed by the potato, the paprika, bay leaves and cayenne. Saute for a few minutes watching it doesn't stick or start to burn.
All together you want 2 cups of liquid - use up the liquid from the tinned artichokes then top up with water to get 2 cups. Pour in the water, sherry and 1/2 tsp of salt. Cover and bring to a gentle boil, then reduce to a simmer for about 5 minutes.
After a few minutes add in the mushrooms and bell pepper and let those simmer with everything for a few more minutes.
Once the veggies are just tender, stir in the artichokes and peas. Simmer about 5 more minutes and adjust salt to your taste, turn the pepper grinder over the pot a few times and it's done. I like to let this simmer on a little longer so that the flavours really blend together. Serve topped with olives and parsley if you choose, and maybe some crusty bread on the side.