The thing I like about vegetarian/vegan food is it’s so easy and usually uses up ingredients I already have in my fridge/cupboards so I don’t have to make any extra journeys to the shop. Which is good because my flats on the fourth floor and the lift is broken today.
So basically this is a stew of scraps… which come together to make one bowl of something decent. Win
- 2 small red onions diced
- 1 red pepper diced
- 3 cloves of garlic finely chopped
- 2 tins of tomatoes
- 1 tin of chickpeas
- small bunch of parsley roughly chopped
- 1 tbsp of smoked paprika (MUST BE SMOKEY FOR FLAVOUR)
- 3 tsp ground cumin
- 1 tbsp of tomato puree
- 200g spinach
- 2-3 tsp sugar
- flaked almonds to serve (optional)
- Olives to serve (optional)
- First of all chop all the ingredients!
- Next fry the onion on a low heat for approx 5 min until it softens
- Add the chopped garlic to the pan and stir for a 2 mins.
- Add the paprika and cumin to the pan and fry for 30 seconds or so.
- Add the tomato puree to the pan and cook for another 30 seconds.
- Stir in the tomatoes and season with salt and pepper and half of the sugar.
- Add the chickpeas to the pan and simmer for 15 minutes on a low heat until the sauce thickens.
- Add the mountain of spinach to the pan and let it wilt, this may look like it will take a lifetime but it will take approx 5 mins and look like you didn’t add any to the pan to begin with. ABRA-CADABRAAAA
- Taste, if the tomatoes are still tasting a bit sharp add some more sugar to sweeten it up.
- Stir in the parsley and……
- Serve with rice or if you’re being a extra healthy boring soul like me, some boiled greens bleughhhhh (just kidding they were orate you know!). I served the rest up for others with halloumi….. not so vegan but vegetarian non the less.
- Side note- if you’re a wannabe snob like me chopped almonds & balsamic glaze on top is a winner. balsamic glaze on errreehhhhh thing