Mixed bean stew: Sweet potato or Chorizo

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.

Spicy chickpea soup

This is my favorite soup, especially when I think I'm getting ill. It's full of vitamins and the chili gives a spicy kick.

Serves: 4

Olive oil
1 large onion, chopped
2 cloves of garlic, chopped
4 celery sticks, chopped
2 tsp cumin
1 can (400g) chopped plum tomatoes
1 can (400g) chick peas, washed and drained
1/2 head of broccoli, chopped into florets
1 pint vegetable stock
1 red chili, deseeded and chopped
Juice of 1/2 lemon
Handful coriander, chopped

F: Handful pre-cooked prawns


Heat a glug of olive oil in a large saucepan, add the onion and celery and fry gently for about 8 minutes or until soft, stirring often. Add the garlic and chili and fry for a few more minutes before stirring in the cumin.

Add the tomatoes, chickpeas and stock and cook on a medium heat for 10 minutes, adding the broccoli for a further 4 minutes.

F: Divide the soup. Add a handful of prawns to the non-vegetarian portion/s, heat for 2 minutes.

Squeeze in the lemon juice and season to taste. Add a sprinkle of fresh coriander to each bowl.

Serve with crusty bread.