Still eating through the stored carrots, not so many left now. I used some of the salt-free stock that I made earlier in the season with the less pretty carrots.
- 125g black-eyed beans, soaked and drained (haricot beans are an alternative)
- 850ml to 900ml low-salt vegetable stock
- 1 large onion, chopped
- 1 stick of celery, sliced
- 2 large carrots, peeled and diced
- A couple of sprigs of fresh parsley
- 1 bayleaf
- A pinch of dried thyme
- 25g flour
- 25g butter
- 300ml milk
- salt and pepper
- a grate of nutmeg
- Put the beans in a large pan with the stock, and bring to a simmer and cook gently for 45 minutes
- Add the onion, celery and carrots, as well as the herbs, and simmer with the lid on, until everything is tender.
- Remove the bayleaf, and blend the soup. You may need to add a little water if it is very thick.
- Heat the butter in a small pan, and when it is hot, add the flour and cook for 3 minutes, before adding to the soup pan.
- Blend in the salt, pepper, milk and nutmeg, adjusting the seasoning to taste.
This soup is not super-glamorous, but it tastes delicious. Serve with a garnish of chopped parsley, and with slices of brown buttered bread. It is a better colour made with haricot beans, but black-eyed beans are easier to find in the shops.
This recipe first appeared in the Guardian in 2017, and has become one of my daughter’s go-to recipes. It is quite quick and easy, and delicious. I don’t worry about salting the aubergines that are in the shops just now, they don’t have many seeds and they are young and tender.
- 4 tbsp rapeseed oil
- 5 cloves of garlic, peeled and chopped
- 4 large tomatoes, peeled and chopped, or 400g tinned tomatoes
- 1 1/4 tsp Kashmiri chilli powder, or any other regular mild to moderate chilli powder
- 3/4 tsp turmeric
- 1 slightly heaped tsp salt
- around 3 aubergines, cut in half lengthways and then into 1cm thick slices
- 300g dried black-eyed beans (or two cans of cooked beans)
- 40g fresh dill
- greek yoghurt, salted and whipped with dill and mint.
- Rinse the black-eyed beans and put them in a lot of cold water on the hob, bring to the boil and simmer while you chop and cook the rest of the ingredients. Top up with water so they don’t boil dry.
- Heat the oil over a medium heat, and then add the chopped garlic. Fry for a couple of minutes until it starts to colour, and then lob in the tomatoes, turn the heat down and simmer until the mixture is soft. You should do this for tinned tomatoes as well, as it will lessen the tinny taste.
- Add the chilli, turmeric and salt and cook for a couple of minutes before adding in the aubergine. Stir, cover and cook over a low heat for at least 20 minutes, until the aubergines are tender.
- Stir in the beans, bring back to a simmer, and adjust the seasoning.
- Just before serving, add the chopped dill.
This is good with plain boiled rice, yoghurt and flat-breads, and possibly a side salad. For a vegan version, use a vegan yoghurt.
My sister Louise made this for one of the meals at Christmas. It doesn’t cost much, can be used with tinned ingredients, and it is vegan and delicious. It also freezes well. There are various substitutions and variations that can be made, depending on what you have in the kitchen. As you vary the ingredients, you may find that the fluid quantities need adjusting, so keep an eye on it as it cooks and top up as required.
- Vegetable oil
- 1 onion, finely chopped
- 4 cloves of garlic, finely chopped
- 3 cm of ginger root, peeled and finely chopped – vary quantity to taste
- 1 tbsp chilli flakes, for example, pul biber – pick your favourite for heat, or add sriracha chilli sauce
- 1 tsp cumin (ground, or whole seeds bashed in a pestle and mortar)
- 1 tbsp smoked paprika
- 3 tins of tomatoes, chopped for preference
- 300g green lentils, presoaked
- 200g of starch grain, such as bulgar wheat, pearl barley, brown rice or buckwheat. Not couscous
- 1 tbsp cocoa powder, or 100g dark chocolate
- 400g tin of beans, such as haricot beans, cannelini beans, navy beans, black-eyed beans. Alternatively, soak 300g dried beans overnight, and simmer for 45 minutes to cook.
- 1 to 2 litres of marigold stock or other stock
- salt and pepper
- Use a very large pan. Heat the vegetable oil over a low heat, and cook the onion, garlic and ginger for ten minutes, until it is soft.
- Add the chilli, cumin and paprika, and cook for a further two minutes.
- Add 1 litre of stock and all of the other ingredients, and bring to a simmer.
- Simmer for 30 to 35 minutes, topping up with stock as required. Stop when the lentils and grains are cooked.
- Season with salt and freshly ground black pepper.
- Tortillas or wraps, with yoghurt
- Spooned over corn chips, topped with grated cheese and grilled, served with guacamole and salsa
- In a taco with all of the extra bits
- In a sandwich with grated cheese, possibly toasted
- With brown rice, sour cream and chopped tomatoes or a side serving of green vegetables. (which is what we had with Lou)