Monday, March 31, 2014

MEATLESS MONDAY STEW RECIPE


Tonight's dinner is the ultimate penance for the sins of the weekend. I'm specifically talking about the late afternoon rendezvous with I had with a box of Krispy Kremes on Sunday. I actually ate them in the car, right after I dropped my brother at the airport. Yes, couldn't even wait until I got home. But don't worry, I wasn't driving... Eating and driving is a low I haven't stooped to - yet.

Okay, no more rubbish talk about food and diets! This dish is actually a perfect Meatless Monday dish for a few reasons. First of all, it's meatless (!!!) Secondly, it's really filling while also being incredibly healthy. Thirdly and perhaps most importantly, it's actually a very cheap meal. In fact, it's called the "End of Pay Month Stew" and comes from the blog Moving Out and Eating In. I've adapted it to suit my lack of pantry products and it's still really delicious. Here's my adaptation:

1tbsp olive oil
1 onion
1 tsp garlic
1 carrot
1 zucchini
1 tsp thyme
2 cans crushed tomatoes
1 tsp salt
2 bay leaves
1/4 cup red wine vinegar
1 can chickpeas
1 can borlotti beans (or similar)

Place a saucepan over medium heat. Add olive oil, onion, garlic and thyme and cook until the onion has softened - a few minutes ought to do it.
Add carrot and zucchini and cook for 5 minutes
Add canned tomatoes, bay leaves, salt and red wine vinegar to the saucepan.
Cook for approximately 10 minutes before adding the rinsed and drained chickpeas and borlotti beans.
After 15 minutes, the stew should have thickened sufficiently to serve and enjoy!



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