Lately though, Emma has been cooking me recipes that she finds in magazines and newspapers. And do you know what? They have been pretty bloody good!
On Wednesday, Emma came over and knocked up a great feed. Let me share it with you...
Sweet Potato and Bean Ragout
(Serves 6 hungry people)Ingredients:
1/2 cup coriander, shredded
1/2 cup basil, shredded
1/2 cup green beans in 2 cm lengths
200g fresh English spinach leaves
6 cloves garlic, chopped
1/2 cup basil, shredded
1/2 cup green beans in 2 cm lengths
200g fresh English spinach leaves
6 cloves garlic, chopped
1 tbsp cumin powder
3 tbsp tomato paste
1 400g can chick peas, washed and drained
1 400g can chick peas, washed and drained
1 200g can butter beans, washed and drained
3 med size sweet potatoes, peeled and 2cm dice
2-3 green chillies chopped
zest and juice of 1 lemon
chili powder to taste
500ml veg stock
salt and pepper to taste
1 tbsp olive oil
To serve:
pita bread
tofutti sour cream supreme
Start by prepping up all of the above ingredients. I like to put everything onto plates or in bowls, once I've chopped it up.
Fry off the cumin, garlic, lemon zest and powdered and chopped chili in the olive oil in a heavy based non-stick pot. When the spices are fragrant, but not burnt, add the sweet potato, chick peas, butter beans, stock and tomato paste and pop the lid on for 10 - 15 minutes, until the sweet potato is starting to soften.
Next add the basil and beans and cook for 2 more minutes. Stir through the spinach, coriander and lemon juice until the spinach is wilted and soft. Season generously with salt and pepper. Sweet potato loves salt, so you may need to put in more than you think.
Serve with pan fried pita bread and a dollop of Toffuti Sour Cream Supreme. Yum!
This dish keeps well in the fridge and warms up for delicious leftovers for lunch.
pita bread
tofutti sour cream supreme
Start by prepping up all of the above ingredients. I like to put everything onto plates or in bowls, once I've chopped it up.
Fry off the cumin, garlic, lemon zest and powdered and chopped chili in the olive oil in a heavy based non-stick pot. When the spices are fragrant, but not burnt, add the sweet potato, chick peas, butter beans, stock and tomato paste and pop the lid on for 10 - 15 minutes, until the sweet potato is starting to soften.
Next add the basil and beans and cook for 2 more minutes. Stir through the spinach, coriander and lemon juice until the spinach is wilted and soft. Season generously with salt and pepper. Sweet potato loves salt, so you may need to put in more than you think.
Serve with pan fried pita bread and a dollop of Toffuti Sour Cream Supreme. Yum!
This dish keeps well in the fridge and warms up for delicious leftovers for lunch.
This dish was delicious -and SO easy!!! Thanks for sharing. My husband enjoyed it so much he ate THREE servings so unfortunately, there wasn't any to reheat for lunch the next day! :(
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