I find it really helpful to make a big batch of stew or curry at the beginning of the week! It’s really helps me stay on track because I always know I’ve got something in the fridge for tea, which is especially important on those nights I get in late and I’m hungry and I don’t want to be cooking for an hour!

This is the first time I have tried making a stew without following a recipe but I am so happy with the results. I’ve had it several times this week and have fitted it into my meal plan for next week! I just can’t get enough!



Serves 5

Ingredients

200g mushrooms, sliced

1 onion, chopped

1 red pepper, chopped

1 4oog can of chickpeas

1 400g can of black eyed beans

2 tins of chopped tomatoes

2 teaspoons of paprika

1 teaspoon of crushed chilli

1/2 cayenne pepper (optional – for those who like it spicy!)

2 tablespoons of tamari

2 tablespoons of tahini

1 tablespoon of rapeseed oil

3 generous handfuls of spinach

75g of brown rice per person

Method

Chop the onion and place in a saucepan with the oil, paprika, chilli and cayenne pepper. Cook for 3-4 minutes stirring regularly to ensure the spices cover the onions and to make sure they don’t stick! Once the onions are cooked add in all the other ingredients except the tahini and spinach. Bring to a boil and then reduce to a simmer. Simmer for 40 minutes, stirring occasionally.

At 40 minutes if you are having it with brown rice put this on now; approximately 75g per person. Stir the spinach and tahini into the stew and allow to cook for a further 20 minutes.

It’s lovely served with hummus!

Hope you enjoy – let me know your thoughts!

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