This recipe is the epitome of comfort food. And it’s healthy and so so good for you! I’m actually obsessed and planning to make it again soon in a big batch so I can freeze some for a rainy day. Seriously, amazing, delicious comfort food.
I’ve been lacking inspiration recently so I haven’t been coming up with too many new recipes. I’m always interested and really enjoy seeing Deliciously Ella’s posts and recipes as they tend to be the kinds of meals and foods that I eat on a regular basis. She’s been posting a lot of curries and stews recently and to be perfectly honest this was a lazy recreation of those posts.. But let me explain. I don’t mean I lazily created her recipe and posted it on here for you guys.. I actually made the recipe.. I just didn’t think it would be as amazing as it turned out! My husband even grabbed himself a big bowl! (I usually cook two meals as most of the foods I eat, my husband doesn’t) so that’s saying a lot!
I know the ingredients list seems overwhelming and it’s probably one of the more detailed recipes I’ve created but it’s honestly worth it.
Ps. This recipe tastes really fantastic in a Dutch oven (cast iron pot) :)
Ingredients:
3-4 medium tomatoes
1 large potato
1/2 can chickpeas
1 can white kidney beans
1 & 1/2 cups veggie stock
2 cloves garlic
1/2 small onion
2 small jalapeño peppers
3 medium carrots
For Seasoning:
1 tbsp turmeric
1 tsp chilli powder
1 tbsp cumin
1 tsp garam masala powder
1 tbsp savoury (herb)
Method:
Wash and cut the potato and carrots. Press the garlic in a garlic press or mince with a knife and add to your pot with a drizzle of oil. Finely chop your onion and add to pot. Allow these to simmer for a few minutes together to create a delicious aroma.
De-seed your jalepeno peppers and mince, add to pot. Add your tomatoes to a food processor and blend until it’s mostly soup-y (this is good I promise!).
Next, add your veggie stock, potatoes, beans, chickpeas and carrots to the pot. Stir and then add in the tomatoes and seasonings. Cover your pot and allow to simmer on medium-low heat for about 1 hour. When done, allow to cool for a few minutes and eat alone or serve with rice!
xx HBL
