GARLICKY WHITE BEAN
& KALE STEW
Serves four
INGREDIENTS
50g ghee or oil
2 medium onions
6 cloves garlic
1 teaspoon smoked paprika
5 bay leaves
pinch chilli flakes
sea salt
cracked black pepper
500g cooked white beans (so a can or 2 of butter, cannelini…)
200g kale, shredded
3 -4 tomatoes, chopped
olive oil to garnish
METHOD
BAKE QUINOA RISOTTO
INGREDIENTS
1 cup quinoa, thoroughly washed (at least 5 times)
3 tbsp olive oil
1 celery stick finely diced
1 red onion, finely diced
4 garlic cloves , finely diced
½ tsp chilli flakes
A sprinkling of fresh herbs, like thyme and rosemary or 1 tsp dried
thyme
½ sweet potato, about 150 g, diced into 1cm
8 mushrooms, diced
60g chickpeas and or kidney beans
3 cups vegetable stock
1 head broccoli
sea salt, to taste
METHOD
1. Heat ghee or oil in a large pot.
2. Slice onions and add to the pot with a couple pinches sea salt, chilli,
bay leaves and paprika. Cook for a few minutes until the onions have
softened, then add sliced garlic. If the mixture starts to becomes dry,
add a little water or stock.
3. Add all other ingredients, bring to a boil, season to taste, and serve
with a drizzle of olive oil.
4. If you are going to let it simmer for a while, add the kale about 5-10
minutes before serving so that it retains more of its nutritional value.
1. Preheat oven to 150C.
2. In a large saucepan heat 2 tablespoons of olive oil over medium
heat. Sweat the celery for about 5 minutes then add the onions,
chilli, garlic and herbs. Sweat for another 5 minutes, stirring
continuously.
3. Next, add the sweet potatoes and sauté for another 3–5 minutes
before stirring in the mushrooms, quinoa and chick peas. Season
with salt and transfer to a casserole of a deep roasting tray, add
stock. Put the lid on or cover with foil and put into the oven.
4. Bake for 15 minutes, then remove and stir in the broccoli.
5