Written by Sophie
This is a delicious and easy store cupboard recipe which can be eaten as a main or as a side. It’s one of those recipes that’s really adaptable to your taste and what you have in your cupboard which is always a bonus. The flavour is really delicious as we have made it though so if you have everything then give it a go! The spices and infusion of cooking everything together gives it a really moorish smokey flavour, almost like that of a good quality BBQ sauce.
It’s easy to make, full of nutrients and you can make a big batch and freeze/reheat as you want. As it is vegan, it’s also really cheap to make! Having said that, it’s very versatile so if you want to add meat then it would go really well with Chorizo, pork or chicken. I’m definitely going to try it with Chorizo when I make it next time!
The ingredients aren’t set in stone – you can swap around the kind of beans you use and alter the quantities of spices depending on what you like! Let us know if you make a variation of this recipe and how it turns out.
Ingredients (serves 5-6)
- 2 cans tomatoes (or 700g jar of passata)
- 2 cans beans (we used 1 x chickpeas, 1 x cannellini)
- 2 large onions
- 4 cloves of garlic
- 2 inches of ginger
- 1 tbsp coconut oil (or other oil if you prefer)
- 2 tsp cumin
- 3 tsp ground coriander
- 1 tsp paprika (smoked)
- 1 tsp cayenne pepper (reduce this amount if you don’t like spicy food, but this amount gives it a decent level of ‘kick’)
- 1 tsp garam masala
- 200g spinach
- 2 handfuls fresh coriander
In a casserole dish or large pan, heat the base and dry fry the cumin, ground coriander and smoked paprika for a couple of minutes to release the flavours. Make sure you don’t let them burn as I’ve done this before and you get the wrong kind of smokey flavour!!
Next, add the sliced onions and the coconut oil, really making sure that everything is distributed evenly throughout the mix.
Now add the crushed garlic and chopped ginger, followed quite soon by the tomatoes and beans/
Bring to the boil and then add in the cayenne pepper and garam masala and leave to simmer for as long as you can wait. The longer the better as all the flavours infuse even more. We left ours for about 40 minutes before the next stage. This is the time to add in any other
Once you are nearly ready to serve and the casserole has been cooking for a while, add the spinach (torn up or chopped up)
Then add the coriander…
Stir in and let the spinach wilt for a couple of minutes, then you are ready to serve up!