Are you a vegetarian? Or feeling in a “veggie” mood? Then this simple and tasty meal is a variation on my “Yummy Chunky Chilli” dish – minus the meat!
2 tsps whole cumin seeds
1 tsp paprika
1/4 tsp chilli flakes
1 onion, peeled and roughly chopped
2 red peppers, washed, de-cored, de-seeded and sliced
1 tin of chopped tomatoes
500ml vegetable stock
1 tin of red kidney beans, drained and washed
1 tin of black eyed peas, drained and washed
1 tin of chick peas, drained and washed (or do your own “How to Rehydrate Dried Chick Peas”)
1/2 a butternut squash, peeled, de-seeded and chopped into small squares
- Put the cumin seeds in a large saucepan and toast for about 3-5 minutes on a low heat.
Dawn: You’ll know the cumin is toasted as the seeds begin to release their ‘woody’ aroma. Mmm…delicious!
- Next, add the paprika and a splash of warm water to prevent the spices from sticking to the saucepan.
- Add the onion and cook gently for about 5 minutes, adding extra warm water as required to stop the ingredients from sticking to the saucepan.
- Add the sliced red peppers and chopped tomatoes.
Dawn: You can roast the red peppers before adding them and this will lend a mild roasted flavour to the dish. I’ve not done this on this occasion as I was short of time but it’s worth doing as it adds another dimension to the depth of flavours achieved in the cooking.
- The vegetable stock and three types of beans are poured into the saucepan and mixed together.
- Next add the cubed butternut squash and stir the ingredients together. On a medium heat, cook these until they have reached boiling point and then lower the heat, cover and allow to cook on a low and gentle heat for about 45-60 minutes until all the ingredients are tender.
Dawn: You’ll know the dish is cooked when the butternut squash becomes ‘mellow-looking’ – soft and mushy – around the edges and the stock is thick and gluey-looking in appearance and texture. It’ll look like a thickish soup with lots of textures to it when it’s cooked.
- Serve in a warm bowl with either cooked rice – see my “How to Boil Rice” – or a green salad or simply a slice of tasty bread to lap up the juices when you’ve finished.
Dawn: Voila! A glistening nest of ruby red jewels and opulent orangey gems to feast your eyes – and bellies – upon! Enjoy!