This Week's Food Focus - Stews & Casseroles

Before those in the Northern Hemisphere emerge into Spring, we are making the most of the chill in the air to showcase our favourite stews and casseroles this week.

For those 'Down Under' or in warmer climes, do feel free to squirrel away these recipes for that moment when the winter woolies make an appearance!

Today's recipe was made and written by the lovely Faye:

Sturdy Stew

This is a fabulous stew if you’re wanting to eat sooner rather than later. It’s quick, takes about 45 minutes in total to make and it’s filling and delicious.

Preparation time: 5 minutes

Cooking time: 30-40 minutes

Ingredients:

2 red onions

1 leek

4 cloves of garlic

1 tbsp olive oil

1 can of chickpeas

Cumin 1/2 tsp

Paprika 1/2 tsp

Oregano 1/2 tsp

Chilli power 1/2 tsp

1 tin of chopped tomatoes

Tomato paste 1 tbsp

Water 160 ml/1/3 pint

Red Lentils 60 g/2 oz

Tricolour Quinoa 60g/2 oz

2 carrots diced

Salt/pepper to taste

1. Chop onions, leeks, carrots and crush garlic. Sauté them in the oil for a few minutes. Add the cumin, oregano, paprika, chilli powder and stir over a low heat for a minute or so. Season with salt and pepper.

2. Add tin tomatoes to the saucepan along with tomato paste, cook off briefly then add the chickpeas, lentils and quinoa and then the water.

3. Bring to the boil, then lower the heat, cover the pan and simmer until the liquid is absorbed (about 25 minutes).

Serve with toast (gluten free if required) or home made flat breads.