Food: Smoky chickpea and lentil stew

Here’s a dead simple recipe for a store cupboard vegan alternative to regular stew. The secret ingredient to this (and many other) recipes is time – just allowing it to simmer away and work its magic at a low temperature in the oven.

 

Ingredients:

  • 1 red onion, chopped finely,

  • 1-2 cloves of garlic,

  • 1tbp of oil (vegetable)

  • 1 tin of chickpeas,

  • 1 tin of butter beans,

  • 150g of red lentils,

  • 200ml of water,

  • 1 tin of tomatoes,

  • 1tbp tomato puree,

  • 1tbp sundried tomato paste,

  • 1tsp dried cumin,

  • 1tsp pimentón,

  • 1tsp chipotle chilli powder
  • ½ tsp cinnamon,

  • ½ tsp chili flakes,

  • 3-4 drops of liquid smoke,

  • Small handful of fresh coriander,

  • Small handful of fresh parsley,

 

To serve:

  • Small handful of fresh coriander or parsley,

  • 1 generous dollop of Oatly fraîche,

  • Lots of nice, crispy fresh bread.

 

Method:

 

Chop the onion and the garlic finely and soften in a little oil in a suitably sized Dutch oven. When they’re soft add the tomato puree and allow that to suck up all the extra oil. Add in the chickpeas and the tomatoes, sundried tomato paste, stir and season with salt and black pepper. Add in the lentils and some of the water for now. Season the stew with the rest of the dry spices and give it a good stir. Let the mixture come up to simmering point and then stir in the fresh herbs and the drops of liquid smoke. The lentils should have absorbed some of the water by this point so top it up and place in a preheated oven at 140°C. Allow it to cook for at least forty minutes before checking. Take it out and give it a good stir, give it a bit more water if it’s looking dry. At this stage you’ll need to give it another half an hour at least to let the lentils truly lose their bite and become soft. Keep stirring and checking until it’s the consistency you want. The longer you leave it the better it’ll be, I promise!

When it’s done serve with the chopped herbs, a dollop of Oatly fraiche and a mountain of good bread. It’s the perfect summer stew!

Food: My tomato soup

Nothing is more classic than a tomato soup, often one of the recipes you’ll start with when learning to cook, it’s even been immortalised by the likes of Warhol. This is mine. My recipe for a soup that is comforting and luxuriously silky, but simple to make and cheap on the wallet!

you’ll need:

  • A handful of cherry tomatoes
  • 2 tins of chopped tomatoes
  • 1 Onion, chopped
  • 2 cloves of garlic, minced
  • 1 (heaped) tbs of sundried tomato paste
  • 1tbs of dried oregano
  • 1ltr of water
  • Vegetable stock pot
  • Handful of fresh basil, chopped
  • 2 Bay leaves (fresh or dried)
  • Glug of Olive oil
  • Salt & pepper

To serve:

  • A swirl of cream- Vegan or Dairy, you decide! ( I use Oatly)

Start by roasting the cherry tomatoes, in a dish covered with foil. A sprinkle of salt & a glug of oil is all they need. Cook for about 20 mins with foil on & for 10-15 mins with the foil off.

Fry an onion & 2 the minced cloves of garlic until translucent, then add in a big tablespoon of sundried tomato paste, a tbs of dried oregano and two tins of chopped tomatoes.

Fill up a tin with water and add to the mix, getting out all the tomatoey goodness.

Add a vegetable stock pot and some freshly chopped basil and a couple of fresh/dried bay leaves. Season & stir.

Cook low & slow for up to 2 hours (this is in my Le Creuset Dutch Oven in at 140°C-  for Slow cookers, I’d try it possibly for a bit longer as the heat isn’t as harsh – but I’d add in a bit more water to stop it drying out.

Once it’s finished doing its magical thing fish out the bay leaves, pour into a mixing bowl and whizz the soup up with a stick blender until it’s velvety & smooth.

Fill up a bowl, drizzle with some cream & enjoy!

I served mine with a great beer from Omission, which also happens to be gluten-free for those with Coeliacs/ Gluten Intolerance.