Chickpea, Kate and Tomato Stew_2

Chickpea, Kale and Tomato Stew

It has been SO rainy here in Manchester (don’t say a word…!! I know what you are thinking!!) this past week and the wind has been blowing a gale! It seems as though Autumn is finally making an appearance which actually gives me the perfect opportunity to bring out my recipes that give you a huge hug in a bowl! Things like this chickpea, kale and tomato stew – although there are other yummy stuff in there too.

Chickpea, Kate and Tomato Stew_2

The thing I like about bowl food is that it is all in one place and easy to eat. You can get a good mixture of all the ingredients with the ever so elegant scooping method and also have the sides if you are using bread, roli or other handheld food item to scoop up the food.

As I may have mentioned, Jit is away this week so I have been trying out some new recipes and working out how t make them work for just two portions rather than our usual four. To be honest, it hasn’t been too bad because I have been choosing meals that shrink down easily (and I have had a HUGE hungry on!) so nothing has gone to waste anyway.

It’s funny, I had my hair cut today and I was telling my hairdresser how I went from armpit length hair to VERY short pixie bob when I broke my wrist as it was too difficult for me to do my hair with only one hand and that was when I got into bowl food too – easier to eat with one hand and I could manoever it on my own too.  Strange how things work out, but I am glad I did! I lvoe short hair and I love bowl food – win-win!

By the way, here’s my new hair…on me of course!

Sarah Irving

Anyway, back to the recipe…

This is kind of a cheats stew really as it doesn’t take very long and you do it on the hob, so perfect for when you are in a rush or want something simple for your mid-week dinner.

Because I was showing myself some self love yesterday, I had some left over bread on the side and piled ont he remaining grated cheese form out fajitas on Monday – ahhhh, so naughty, but so nice with the gooie melted cheese….mmmmmm!

Stew…with cheeeeeessssse! (think Homer Simpson type voice here!)

 

Chickpea, Kate and Tomato Stew

Oh yeah, the recipe!

The other great thing is that it pretty much uses stuff that you’ll probably have in the food cupboards anyway, so perfect for on the fly kinds of cooking.

Ingredients:

Three handful of kale

3 large tomatoes, chopped into chunks

1 onion, diced

1 yellow pepper, chopped into chunks

6 medium sized button mushrooms

3 cloves of garlic, diced

1/2 cup red lentils

2 tbsp olive oil

1/2 tsp turmeric

2 tsp smoked paprika

1/2 tsp coriander seeds

1/2 tsp cumin seeds

4 cloves

400 g tin of chickpeas

400 g tin of chopped tomatoes

Bunch of fresh coriander

Chickpea, Kale and Tomato Stew

Instructions:

Place a medium saucepan on the hob and pour in the oil, pop the heat onto medium while you prep the veg and spices

Chop and dice the veg leaving them separate on the chopping board (onions, peppers, tomatoes, mushrooms is a good order)

Place all the spices into your pestle and mortar and grind until a good mix and texture is formed (don’t worry about it being powder!)

Put the garlic and onions into the pan and stir to coat in oil,

Cook stirring occasionally until the onion starts to become transparent, then add the pepper, tomatoes and mushrooms,

Continue cooking, stirring occasionally,

Add the spices to the pan and stir through,

Cook until the spices become aromatic (about 50 seconds)

Tip the un-drained chickpeas into the pan along with the tinned tomatoes,

Stir through,

If the mixture seems to be too think, add 1/4 cup of water to thin down slightly,

Add the lentils and stir through,

Bring to the boil then reduce to a simmer,

Cover and leave for 20 minutes until the lentils are cooked through,

10 minutes into the cooking, add the kale and stir through, return the lid and carry on cooking for the final 10 minutes

When cooked, serve in large comforting bowls and garnish with some coriander leaves,

If you are feeling decadent, you can serve it scattered with cheese and with some delicious homemade bread (perfect for that winter body!) 😉

…and enjoy snuggled up in a blanket on the settee watching your favourite movie or programme!

Sarah sig

label (31)

 

Chickpea, Kale and Tomato Stew
Recipe Type: Bowl Food
Author: Sarah Irving | Susty Meals
Prep time:
Cook time:
Total time:
Serves: 2
The perfect kind of stew for a cold day – ingredients straight from the cupboard and quick and easy to cook on the hob! A hug in a bowl for a cold, wet and windy day!
Ingredients
  • Three handful of kale
  • 3 large tomatoes, chopped into chunks
  • 1 onion, diced
  • 1 yellow pepper, chopped into chunks
  • 6 medium sized button mushrooms
  • 3 cloves of garlic, diced
  • 1/2 cup red lentils
  • 2 tbsp olive oil
  • 1/2 tsp turmeric
  • 2 tsp smoked paprika
  • 1/2 tsp coriander seeds
  • 1/2 tsp cumin seeds
  • 4 cloves
  • 400 g tin of chickpeas
  • 400 g tin of chopped tomatoes
  • Bunch of fresh coriander
Instructions
  1. Place a medium saucepan on the hob and pour in the oil, pop the heat onto medium while you prep the veg and spices
  2. Chop and dice the veg leaving them separate on the chopping board (onions, peppers, tomatoes, mushrooms is a good order)
  3. Place all the spices into your pestle and mortar and grind until a good mix and texture is formed (don’t worry about it being powder!)
  4. Put the garlic and onions into the pan and stir to coat in oil,
  5. Cook stirring occasionally until the onion starts to become transparent, then add the pepper, tomatoes and mushrooms,
  6. Continue cooking, stirring occasionally,
  7. Add the spices to the pan and stir through,
  8. Cook until the spices become aromatic (about 50 seconds)
  9. Tip the undrained chickpeas into the pan along with the tinned tomatoes,
  10. Stir through,
  11. If the mixture seems to be too think, add 1/4 cup of water to thin down slightly,
  12. Add the lentils and stir through,
  13. Bring to the boil then reduce to a simmer,
  14. Cover and leave for 20 minutes until the lentils are cooked through,
  15. When cooked, serve in large comforting bowls and garnish with some coriander leaves,
  16. If you are feeling decadent, you can serve it scattered with cheese and with some delicious homemade bread (perfect for that winter body!) 😉
  17. and enjoy snuggled up in a blanket on the settee watching your favourite movie or programme!

 

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