This is a delicious dish that’s perfect for warming you through on chilly evenings, a thick, hearty stew that feeds at least four. If you have leftovers, they’re great baked in ramekins in the oven the next day, making the flavour even richer. This is a great carb loading dish but it’s so tasty you could make it for guests too. Serve with grilled onions, finely sliced chilis and steamed vegetables. If you can’t find black beans, substitute red kidney beans or borlotti beans.

 

Ingredients

 

400g potatoes, cut into 2cm chunks (Maris Piper are good for holding their shape)
2 leeks, finely sliced
2 tablespoons tomato puree
400g tin chopped tomatoes
1 tin black beans
15 black olives, sliced
8-10 sun dried tomatoes, roughly chopped
2 teaspoons harissa paste
Handful each of fresh basil and mint, roughly chopped
Salt and pepper to taste
1 tablespoon vegetable oil
Salt and pepper to taste

 

2 onions, sliced in rings about half a centimetre thick
A little oil for grilling
1 red chili, very finely slices

Method

 

1. Over a medium heat, warm the oil and add the potatoes and leeks. Stir thoroughly then reduce the heat slightly, put the lid on the pan and cook for about 10 minutes, stirring occasionally.
2.  Add all of the other ingredients except the fresh herbs, mix together well and cook for another 10-15 minutes until the potatoes start to soften slightly.
3. Add the fresh herbs, stir well and cook for another 5 minutes or so. It’s ready when the potatoes are soft enough to eat but still hold their shape.
4. To grill the onions, preheat the grill to high. Brush a grill pan or baking tray with a little oil (don’t use much) and add the onion rings. Season with salt and black pepper to taste then spread the rings evenly across the tray. Grill for 10-15 minutes, turning only once or twice. Let some get crispy but keep an eye on them – they can burn quite suddenly if you’re not watching closely.
5. Serve the stew sprinkled with onions and sliced, raw chili.

 

 

Recipe courtesy of the Veggie Runners