September 3, 2020
As part of the Love Canned Food Festival, our ambassador and canned food lover, Phil Vickery created for us a simple yet delicious spiced 5 can stew that can be made in just 15 mins. Phil's top tip for this recipe is that it can be used making any tinned pulses or legumes - so you'll be able to put your twist on this new family favourite.
1Rinse and drain all the cans well, keeping the lentils and chickpeas together
2Place the lentils, chickpeas, stock cubes and garlic into a food processor and blitz to a smooth paste with the water.
3Pour into a saucepan and add the cannellini, borlotti and kidney beans, stir well and bring to a simmer and cook for 15 minutes until nice and thick.
4Meanwhile, heat the oil in a large frying pan and add the ginger and chilli, cook over a high heat to get some really nice colour.
5Then add the onions and spices and continue to cook again to get real colour into the onions.
6To serve spoon the thick stew into deep small bowls, top with the spiced onion/spice mix, a blob of yoghurt and fresh coriander and soft tortillas.
400 g Canned Lentils
400 g Canned Chickpeas
400 g Canned Cannellini Beans
400 g Canned Borlotti Beans
400 g Canned Kidney Beans
2 Garlic Cloves (chopped)
4 tbsp Vegetable Oil
1 Medium Onion (peeled and finely sliced)
2 tbsp Fresh Ginger (finely sliced)
2 tbsp Red Chilli (finely sliced)
1/2 tsp Cumin
1/2 tsp Tumeric
350 ml Cold Water
Soft Flour Tortillas