This warming one-pot stew is packed with nourishing ingredients like fibre-full chickpeas and iron-rich lentils
- 1 tbsp cold-pressed rapeseed oil
- 1 medium onion, peeled and finely sliced
- 2 thin leeks, trimmed and cut into thick slices
- 2 large garlic cloves, peeled and finely sliced
- 2 tsp ground coriander
- 2 tsp ground cumin
- ½ tsp dried chilli flakes
- ¼ tsp ground cinnamon
- 400g can of chopped tomatoes
- 1 red pepper, deseeded and cut into chunks
- 1 yellow pepper, deseeded and cut into chunks
- 400g can of chickpeas, drained and rinsed
- 100g dried split red lentils
- 375g sweet potatoes, peeled and cut into chunks
- juice 1 large orange plus peel, thickly sliced with a vegetable peeler
- 50g mixed nuts, such as brazils, hazelnuts, pecans and walnuts, toasted and roughly chopped
- ½ small pack coriander, roughly chopped, to serve
- full-fat natural bio-yogurt, to serve (optional)
MethodAdd the garlic and cook for 2 mins more.
- 1 tbsp olive oil
- 350g shallot, peeled
- 2 leeks, thickly sliced
- ½ swede, chopped into chunks
- 2 parsnips, quartered
- 350g Chantenay carrot
- 175g pearl barley
- 225ml white wine
- 1l vegetable stock
- 1 bay leaf
- 3 sprigs thyme
- small bunch parsley, finely chopped
- 100g self-raising flour
- 50g unsalted butter
- 50g mature cheddar cheese, grated
- 2 tsp finely chopped fresh rosemary
- 1 tsp fresh thyme leaves
- Heat oil in a large casserole dish. Add shallots and cook for 5-6 mins until starting to soften and brown. Add leeks for 2 mins, then stir in swede, parsnips and carrots.
- Pour in barley and wine, cook until wine has reduced by half. Add stock, bay, thyme, parsley and seasoning. Cover pan, bring to the boil, then simmer for 45 mins until barley and veg are tender. Stir occasionally to stop it catching.
- Meanwhile, make the dumplings. Heat oven to 200C/180C fan/gas 6. Rub flour and butter together to form breadcrumbs. Add remaining ingredients and mix well. Sprinkle over 2 tbsp water, mix to form a soft dough. Divide into six and roll into balls. Dot on top of stew and transfer to oven. Cook, uncovered, for 20-25 mins until dumplings are golden.
- 1 tbsp olive oil
- 2 skinless chicken breasts, cut into chunks
- 1 small onion, sliced
- 1 garlic clove, crushed
- pinch each paprika and saffron
- 50g baby sweetcorn, halved
- 50g asparagus tips
- 50g peas
- 50g cherry tomatoes, halved
- 150ml chicken stock
- 140g wholemeal couscous
- Heat the oil in a pan, cook the chicken for 5-6 mins, then remove with a slotted spoon. Add onion and cook for 2-3 mins before adding the garlic, paprika, saffron, sweetcorn, asparagus, peas and tomatoes. Cook for 2-3 mins more. Return the chicken to the pan, pour in the stock, then cover and simmer for 15 mins.
- Meanwhile, cook the couscous following pack instructions. To serve, fluff the couscous with a fork and divide between 2 bowls before spooning over the stew.
- large handful flaked almonds
- 1 tbsp ghee
- 2 red onions, finely sliced
- 4 garlic cloves, finely chopped
- thumb-sized piece ginger (about 40g), unpeeled if organic, finely grated
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- ½ smoked sweet paprika
- 4 chicken thighs, skin on
- 2 red peppers, sliced into thin strips
- 1 large lemon, cut into 6 thick slices
- handful green olives, stoned
- 250ml gluten-free chicken stock or bone broth
- 4 pitted dates or dried apricots, chopped
- a small pinch of chilli powder or 1 fresh, red chilli, chopped (optional)
- 150g green beans, halved
- handful fresh coriander, chopped
- handful fresh parsley, chopped
- In a large, dry pan, gently toast the almonds for 2 mins until golden – don’t take your eyes off them, as they burn easily – then set aside.
- In the same pan, heat the ghee and gently cook the onions for 8 mins until softened. Add the garlic, ginger and spices, and fry for 1 min more.
- Add the chicken thighs, skin-side down, and cook until the skin is golden and crisp, then turn and cook to lightly golden on the flesh side.
- Add the red peppers, lemon slices, olives, stock or bone broth and dates or apricots (and chilli, if using). Simmer with the lid on for about 40 mins until the chicken is cooked through.
- If you find the sauce is too watery, take off the lid and leave it to reduce a little. If the sauce is too thick, add a few more tbsps of water.
- Add the green beans for the final 4 mins of cooking time. Season to taste and top with the coriander, parsley and the toasted almonds to serve.