Brrrrr it’s a chilly one in Dublin today.. it was starting to ice over last night so I thought what better to have for lunch today than a spicy winter stew to warm me from the inside out especially going straight to college later.
This spicy stew is simple to make and you can adapt to add in meat or change to your favourite veg, sweet potatoes, turnips & parsnips work well too..
Ingredients:
– 2 tbsp of coconut Oil or Rapeseed will do – 1 white onion finely chopped – 1 red chilli (remember the smaller they are the hotter they are) I went for medium. You can also use chilli flakes or chilli powder but fresh chillies are best. OR – 1/2 tbsp Harissa paste ( spicy North African chilli paste used in trad Moroccan dishes) can get in any Asian store. TIP: start with 1/2 spoon and then add can be v spicy…. – 2 mashed cloves of fresh garlic – 1 Ramiro Sweet red pepper sliced – 1 medium butternut squash cut into cubes, Marks & Spencer’s sell pre cut bags of squash cubes for less than €3 as well as peeled whole 1/2 squash slices if you don’t have the time, I use these a lot as they are much handier. – 1 tin of Organic chopped tomatoes – 2 sticks of celery chopped – 1 tin of chickpeas drained – 1 cup of adzuki beans washed – Fresh coriander – lime juice – black pepper & pink salt to taste. – 1 tsp of ground cumin – 1 tsp freshly grated ginger – 1 tsp of cinnamon – 1 tbsp of Tamari sauce. – 1 pint of water – 1 cup tomato passata sauce. To Make: – Heat the coconut oil in a heavy stock pot or deep pot. – Add in and Sauté the onions until translucent and just starting to brown (approx 8mins) . – Next add in the garlic and keep stirring don’t let the garlic burn, then the can of chopped tomatoes, harissa paste, OR red chilli, and rest of the spices: cook until the tomatoes are reduced down ( approx 4 mins). – Then add in the butternut squash. – Add in 2 tsp lime juice & Tamari sauce, add salt and pepper to taste. – Add in 1 cup of tomato Passata sauce and the water. – Cook on medium heat, partially covered until the butternut squash is tender (usually 25mins), use a fork to test. – Reduce heat to a simmer, cover, and cook for 30 minutes, stirring a few times. – Finally add the in the tin of chick peas, adzuki beans, celery, Red pepper & fresh coriander and simmer for a further 10 mins. Serving suggestion: – Serve over a bed a cous cous if you want to make a bigger meal… For lunch I prefer it on its own Enjoy Love Jenni xx
ABSoGLUTEly 