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)