Midweek Meals: Five winter warmer recipes ready in 60 minutes or less

Delicious dinners to help keep you warm this week 

With temperatures set to fall further this week, these recipes are both comforting and straight-forward.

Black-eyed bean, pumpkin and chickpea stew

recipe by:Darina Allen

One of the very best vegetarian one-pot dishes. What’s not to like about black-eyed beans, chickpeas and pumpkin with lots of spices?

Servings

6

Preparation Time

 11 mins

Cooking Time

 30 mins

Total Time

 41 mins

Course

 Main

Ingredients

• 6 tbsp extra virgin olive oil

• 1 tsp cumin seeds

• 1 x 2.5cm (1 inch) cinnamon stick

• 150g (5oz) onions, chopped

• 4 garlic cloves, very finely chopped

• 225g (8oz) fresh mushrooms, sliced approx. 3mm (1/8 inch) thick

• 450g (1lb) pumpkin or butternut squash, peeled and cut in 2cm (3/4 inch) cubes

• 400g (14oz) fresh tomatoes, peeled and chopped or 1 x 400g (14oz) tin of chopped tomatoes

• 2 tsp ground coriander

• 1 tsp ground cumin

• 1/2 tsp ground turmeric

• a pinch of sugar

• 1/4 tsp cayenne pepper

• 450g (1lb) cooked black-eyed beans, strained (reserving the cooking liquid)

• 225g (8oz) cooked chickpeas, strained (reserving the cooking liquid)

• 1 tsp salt

• freshly ground black pepper

• 3 tbsp chopped coriander

• For the Mint Yoghurt

• 300ml (10fl oz) natural yoghurt

• 1 tbsp chopped mint leaves

Method

1. Heat the oil in a sauté pan over a medium-high heat. When it is hot, put in the cumin seeds and the cinnamon stick. Let them sizzle for 5 - 6 seconds, then add the onions and garlic.

2. Stir-fry for 3 - 4 minutes until the onion is just beginning to colour at the edges. Add the mushrooms and cook until the mushrooms wilt, then add the pumpkin or squash, tomatoes, ground coriander, cumin and turmeric, a pinch of sugar and the cayenne. Cook for 1 minute, stirring, then cover with a lid and cook over a gentle heat for 10 minutes.

3. Turn off the heat and tip in the drained beans and chickpeas. Add the salt and pepper, together with 2 tablespoons of coriander. Pour in 150ml (5fl oz) of bean cooking liquid and 150ml (5fl oz) of the chickpea liquid (or 300ml (10fl oz) vegetable stock if you’ve used tinned pulses). Return to the boil, and then reduce the heat and simmer for 10 - 15 minutes, stirring occasionally, until the beans and chickpeas are tender.

4. To make the mint yogurt, combine the yogurt with the chopped mint in a bowl.

5. Remove the cinnamon stick from the pan before serving and sprinkle with the remaining coriander. Spoon into serving bowls and top with a dollop of the mint yogurt. Accompany with a good green salad and rice, if you wish.

Chicken and apricot stew with gentle spices

recipe by:Darina Allen

Children also love this mildly spiced curry. The apricots add a fruity sweetness that lifts the stew deliciously. Serve with a big bowl of pilaf rice.

Servings

6

Preparation Time

 10 mins

Cooking Time

 40 mins

Total Time

 50 mins

Course

 Main

Ingredients

• 175g (6oz) dried apricots

• 1/2 - 3/4 tsp crushed chilli flakes or Aleppo pepper

• 1 tsp ground cumin

• 1 tsp ground coriander

• 4 cloves

• 4 green cardamom pods, lightly crushed

• 1 tbsp garlic, crushed

• 1 tbsp fresh ginger, peeled and finely grated

• 50ml (2fl oz) sunflower oil

• 5cm (2 inch) of cinnamon bark

• 270g (scant 9oz) onions, finely chopped

• 1 1/2 tsp salt

• 1.3kg (3lbs) boneless, skinless chicken thighs, diced in 2.5cm (1 inch) pieces

• 10 cherry tomatoes, peeled and quartered

• 2 tbsp concentrated tomato purée mixed with 125ml (4 1/2fl oz) water

• Garnish

• 3 tablespoons coarsely chopped coriander

Method

1. Soak the apricots overnight in 450ml (16fl oz) cold water, or if you are in a hurry soak them in hot water for 2 - 3 hours.

2. To make the masala, combine the chilli flakes or Aleppo pepper, cumin, coriander, cloves, cardamom, garlic and ginger in a small bowl. Add 50ml (2fl oz) water and stir to make a spice paste.

3. Heat the oil in a large sauté pan over a medium heat and add the cinnamon. Add the chopped onions and salt. Cover and sweat for 4 - 5 minutes until the onion is a little soft. Stir in the spice masala. Add the chicken, toss to coat and cook for 4 - 5 minutes. Add the apricots with their soaking liquid, quartered cherry tomatoes and tomato purée.

4. Cover and simmer for about 30 minutes until the chicken is cooked through. You may need to reduce the liquid by removing the lid halfway through the cooking.

5. Season to taste. Serve in a warm bowl, sprinkled with lots of freshly chopped coriander. We serve it with pilaf rice and a green salad.