Imagine the following scenario, if you will: You’ve had a long, hard slog in the office and, just as the train pulls into the platform, you remember all that you have left to greet you at your teeny, tiny excuse for a flat is a couple of tins of beans, a cupboard full of spices and one questionable sweet potato. Welcome, friends, to a day in the life of Eve Simmons. One exceptionally excellent detail to arise from my cohabitation with my boyfriend is the combination of spice collections. We might not always have a fresh chicken breast ready to wack in the oven, but if you’re ever in need of a sprinkle of Himalayan Salt or a strand of Saffron, you’ve come to the right place. Anyway, here’s a recipe I often knock up on such days – it’s filling, cheap, veggie friendly and best of all, pan-to-mouth in 25 minutes.
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INGREDIENTS
1 tin Chickpeas
1 tin Black Eyed Beans (or any other pulses)
2 Onions
2 cloves Garlic
3 Tomatoes
Dried Coriander (1 1/2 tsp)
Tumeric (1 tsp)
Cumin seeds (1 tsp)
Paprika (1/2 tsp)
Bunch of wild greens
1 large sweet potato (roasted)
Natural yoghurt (1 tbsp)
1/2 pint Vegetable Stock
Salt
Pepper
Olive/Rapeseed oil
METHOD
Pre-heat oven to 170°c. Drizzle large Sweet Potato in olive/rapeseed oil and season with salt & pepper.
Roast in the oven for 25-30 minutes
While the potato is roasting, put a large saucepan onto a medium heat and add a small glug of oil.
Add coriander, turmeric, cumin seeds and paprika.
Finely chop onions and squash garlic, then add to the spice mix.
Coat onions and garlic in spices and soften on a low heat for 10 minutes.
Meanwhile, roughly chop tomatoes and greens
Once onions are softened, add tomatoes, chopped greens and chickpeas (and any other pulses).
Stir throughly , then cover and leave to cook for 10 minutes.
Add stock, stir and bring to the boil, then turn down to a simmer and cover.
After 5 minutes, add the roasted sweet potato (it should be mushy), followed by a tablespoon of yoghurt