Kerryann’s chilli con veggie, Jamie Oliver, Fiesta Friday#39
I found this amazing vegetarian recipe from the following Jamie Oliver page: Kerryann’s chilli con veggie
I teamed it up with a lovely baby leaf salad.
The boys were sceptical as to the no meat and my thoughts were reserved as to their reaction when the first mouthful was taken.
Oh boy was I ever wrong to worry about what they would think about it. All of them were tucking in like they had not been fed for a week, it was almost like watching a neanderthal re-enactment.
My youngest was making sounds of contentment as he tucked in, it is something he has done since a baby. When he would breast feed he would almost sing in a muffled kind of way and ever since if he enjoys a meal this musical experience happens. Not sure how this will go down when he is older and having a business lunch!
Kerryann’s chilli con veggie, Jamie Oliver
- 2 medium onions, peeled
- 4 cloves of garlic, peeled
- 1 medium leek, trimmed
- 1 long fresh red chilli
- 2 tablespoons olive oil
- 2 tablespoons ground cumin
- 2 tablespoons ground coriander
- 2 tablespoons smoked paprika
- ½ cinnamon stick, or 1 teaspoon ground cinnamon
- 2 tablespoons dried oregano
- 1 whole nutmeg, for grating
- 2 tablespoons tomato purée
- 250 g dried green lentils
- 250 g dried red lentils
- 2 x 400 g tins of red kidney beans, drained and rinsed
- 2 x 400 g tins of black beans, drained and rinsed
- 2 x 400 g tins of chopped tomatoes
- 1.2 litres organic vegetable stock
- sea salt
- black pepper, freshly ground
Finely chop the onions, garlic, leek and chilli (I leave the seeds in, but deseed if you prefer) and place into your largest, heavy-based pan over a medium heat with the oil. Fry for about 5 minutes, or until softened. Add the spices, dried herbs and a good grating of nutmeg, then fry for 2 minutes – if it’s a little dry at this point, simply add a splash of water to help it out. Stir in the tomato purée and cook for a further 2 minutes.
Stir in the lentils, beans and chopped tomatoes, then add the stock (I try to use homemade stock, but if you’ve only got stock cubes, that’s fine too). Bring it all to the boil, then reduce to a low heat and let it bubble away for at least 1 hour, or until thickened and reduced, stirring every 15 to 20 minutes, then season to how you like it. I like this with rice or on a jacket potato, scattered with coriander leaves and with lime wedges and a dollop of soured cream on the side.
So I thoroughly recommend this dish and in reality it fed about 12 people, we are having some of the left overs as burritos tonight.
Happy Fiesta Friday#39