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| Mixed bean stew with sweet potato |
Serves: 4
1tsp paprika
1tsp cumin
1tsp ground coriander
1 red chili, finely chopped
1 bay leaf
Small bunch thyme
Small bunch rosemary
1 can kidney beans, drained
1 can borlotti beans, drained
1 can chick peas, drained
200g puy lentils
1 can chopped tomatoes
Squish of tomato puree
1 red pepper, chopped into chunks
1 green pepper, chopped into chunks
4 celery sticks, chopped into chunks
1 large onion, finely chopped
2 cloves of garlic
1 pint vegetable stock
2 potatoes, peeled and chopped into chunks
Sea salt and black pepper
Glug of olive oil
Glug of red wine (optional)
M: Chunk of chorizo, chopped
V: 1 sweet potato, peeled and chopped into chunks
Heat a glug of olive oil in a large pan and fry the onion, celery and garlic until they start to soften. Add the chili, ground coriander, cumin and paprika and cook for a few minutes. Stir in the lentils, beans, chopped tomatoes, tomato puree, stock, red wine, herbs and seasoning. Leave to simmer for about 20 minutes, adding more water if necessary (the stew should be almost covered in water at all times). Divide the stew into two adding potatoes and peppers to each dish.
V: Add the sweet potato to one dish.
M: In a pan, fry the chorizo for a few minutes. Add the chorizo to other dish.
Cook each stew for a further 20 minutes, until the potatoes are cooked.
Serve with crusty bead and dollop of yogurt.
Yummy!
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