..or spinach and chickpeas. This is one of my favourite tapas, and is basically what it says on the tin – a stew of spinach and chickpeas. I’ve used frozen spinach and tinned chickpeas for this recipe because they’re quick and this is a great meal to rustle up if you’re not quite sure what you’d like for dinner. Of course, you can use fresh spinach and/or dried chickpeas if you wish; just remember to soak the chickpeas then boil them (without salt) until they are tender and cooked.
4thick slicesciabatta bread(a day or 2 old is best. If you don't have ciabatta, use a couple of large, thick slices of any unseeded bread)
2tspground cumin
0.5tspchilli powder
4clovesgarlic(crushed)
ground black pepper
4tbspsherry vinegar
2tinschickpeas(drained)
1kgbagfrozen, chopped spinach
1tspsalt
smoked paprika
Servings: as a main meal (8-10 as a tapa)
Instructions
Heat the oil over a medium heat in a large pan or casserole pot. Whilst the oil is heating cut the bread into cubes. Add the bread cubes to the hot oil and shallow fry until they crisp up and turn golden.
Add the cumin, chilli, garlic and black pepper (I use 20-30 twists of the grinder) and heat for another minute or two until you start to smell the garlic.
Pop the bread and spice mix into a food processor, add the sherry vinegar and blitz into a thick paste. Return the mixture to the pan and add the drained chickpeas. Stir together to coat the chickpeas with the bread paste.
Add the frozen spinach and salt, cover and cook over a medium low heat, stirring every 5 or 10 minutes, for half an hour or so until the spinach is thawed and the stew and hot throughout.
Serve in a bowl with a drizzle of olive oil and sprinkling of smoked paprika. This is delicious with warmed slices of your leftover ciabatta with alioli spread on it.
Recipe Notes
Add the frozen spinach, cover and cook over a medium low heat, stirring every 5 or 10 minutes, for half an hour or so until the spinach is thawed and the stew and hot throughout.
A taste of Mexico tonight – a healthy version of huevos rancheros. Huevos Rancheros is one of my favourite quick meals. Traditionally eaten for breakfast, it’s one of those ones I could eat any time of the day, and one of my go-tos when I’m late getting home. Sadly the fried corn tortilla in the traditional version makes it something which isn’t particularly healthy to eat regularly. Whilst I still enjoy the real thing as an occasional brunch, I can eat this version whenever I want without any guilt pangs; if anything it makes me feel positively virtuous.
Healthy Huevos Rancheros
Print Recipe
A healthy version of a traditional Mexican breakfast
1tspchilli flakes(or half a teaspoon chilli powder)
dashbalsamic vinegar
2eggs
1avocado(sliced)
grated cheese
Servings: as a main meal (2 as breakfast)
Instructions
Add the oil to a large frying pan or wok and warm over a medium heat. Once warm, add the garlic and saute until you can smell it (about 30 seconds).
Add the chopped tomatoes, chilli, vinegar and a pinch of salt and cook over a medium heat for 10 minutes or so until the tomatoes start to go into a thick sauce. have a quick taste to make sure you have enough chilli for your tastes.
Whilst the sauce is cooking, poach your eggs
Just before serving, stir the tarragon through the tomato sauce
Arrange the sliced avocado on a plate, top with the sauce and the poached eggs. Grate a little cheese over the top and enjoy.
Recipe Notes
I prefer baby tomatoes as they're quick to chop (i just half them) and I like the taste, but you can use any type, or even chopped, tinned ones.
I find my wok is ideal for making the tomato sauce.
The traditional version of huevos rancheros has fried eggs, as well as a fried tortilla - feel free to use them in this version instead of poached should you wish.
Normally I like to offer alternatives for herbs and spices, but in this case only tarragon will do. Luckily it's readily available - I always keep a jar in my spice cupboard.
As always, I'd love to know how you get on if you give this recipe a try.
We were out for dinner with friends on Saturday, at the always wonderful Wedgwood the Restaurant and one of my friends ordered the leek starter. We all commented that we loved leeks but didn’t eat them often for some reason. With this conversation in my head, I thought leek would be an ideal ingredient for my new soup maker’s inaugural outing. I ran to the shop on my way into work to pick up some leeks and grabbed a celeriac as well. I love celeriac, especially done dauphinoise style (got to love things baked in cream!).
The soup was delicious. Ideal food if you’re trying to drop a few winter pounds (pointing a big finger at myself). Tonight I’m going to make some with roasted carrot.
1litrevegetable stock(or 2 stock cubes and 1 litre of water)
Servings:
Instructions
Chop the vegetables into bite-sized pieces, keeping a little of the green part of one leek back for garnish if you so desire, and put in the soup maker (or large, lidded pan), add the stock (or cubes &water).
If using a soup maker, select smooth option, and switch on. Your soup will be ready in just over 20 minutes
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If making it the traditional way, simmer for 40 minutes or so until vegetables are soft, then blend with a stick blender.
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Cut the green section of leek into thin strips, fry in a little butter and serve on top of the soup, along with a good grind of black pepper.
Recipe Notes
If you are using a jug blender instead of a stick blender, allow soup to cool a bit before blending, then reheat.
