This Smokey Bean Stew is developed from a recipe by Rupy Aujla (I love his cookbooks). It’s packed full of dietary fibre, vitamin C and B vitamins. This dish is really simple, one pot on the hob and absolutely proves the point that healthy food can be delicious, comforting and rewarding! Give it a go.
Smokey Bean Stew. GF.Print This
- 2 Cloves Garlic crushed
- 3 Anchovy Fillets (optional)
- 2 Red Peppers chopped into chunks
- 1 Onion halved and sliced
- 1 Tin of chickpeas
- 2 Stalks of celery chopped
- I Tin of Tomatoes
- 1 Tin Kidney Beans
- 2 Tsp Smoked Sweet Paprika
- Pinch of chilli flakes
- 1 Tsp Asafoetida (optional)
- Salt and Pepper
- Good slug of Olive Oil
Saute the onion in the olive oil with the chopped anchovies and garlic until soft and then add your chopped pepper. Cook until the pepper softens.
Then add the celery, smoked paprika, and chilli flakes and cook for another 5 minutes. Then add the chickpeas, tinned tomatoes, Asafoetida and salt and pepper and bring up to a simmer. Once simmering, bring the heat down and cook for around 10 minutes.
You should end up with a gorgeous thick stew. You can always slice and serve up a little sourdough to mop up the juices if you fancy it 😉