Kale, sweet potato & chickpea stew plus Bean Beer and Barley Casserole | Incredible Edible Todmorden | Blogs

Kale, sweet potato & chickpea stew plus Bean Beer and Barley Casserole

Last update: 19.01.13 First posted: 19.01.13 by in

Kale, sweet potato & chickpea stew with cumin, paprika & lime
Sweet Potato and Chickpea Stew

Ingredients :

1/2 a large bunch of kale, cooked in salted boiling water for 5 or 10 minutes, till soft but still bright green.
1 cup chickpeas ( rinsed and drained)
2 medium sweet potatoes, peeled and cut into 1/3 inch dice
Olive oil
1 small onion – finely diced
1 large clove garlic – minced
1 tsp basil
1 red pepper
1 tsp smoked paprika
1 tsp cumin
dollop of vegan margarine
juice of one lime
salt & pepper

Method :

Warm a few tablespoons of olive oil in a large frying pan over medium heat.
Add the onion, garlic, red pepper and basil and cook till the onion and garlic start to brown.
Add the sweet potatoes and cook till they start to brown and soften. Cook till it’s thick and syrupy.
Add the chickpeas, paprika, cumin, and about 2 cups of water. Bring to a boil and reduce heat and simmer till the sweet potato is nice and soft.
You might need to add a cup or two more water as you go along, to keep it a consistency that you like.
Chop the kale into small pieces and add to the stew. Cook until everything is mixed and heated through.
Add the margarine and lime juice and season with salt and pepper

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Bean, Beer and Barley Casserole with Herby Dumplings
Bean, Beer and Barley Casserole

Ingredients :

2 onions
2 sticks celery
2lbs (approx) mixed root vegetables
Tin of beans of choice
1 cup barley (soaked overnight)
350 ml vegan stout
2-3 tbsp vegetable oil
1/2 cup mxd herbs
Dumplings :
1/2 cup mixed herbs
225g s.r. flour
110g vegetable suet
cold water
salt & pepper

Method :
Peel and slice the onion, chop celery into thin slices and peel and chop all other veg.
Heat the oil and fry all veg gently for 5 mins.
Put all veg, drained beans, barley, beer and herbs into a casserole dish and cook for 30 mins or until barley is cooked.
Add dumplings and continue cooking for a further 20 mins.

Prepare the dumplings :

Mix remainder of herbs, flour, suet, salt & pepper in a bowl. Gradually add about 150ml of water until you have a dough.
Roll in hands into balls (about 12)
Add to casserole and continue to cook for 20 mins.

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