Sweet potato, black bean and quinoa chilli
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
30
MINUTES
CUISINE
COURSE
Main
Method
Heat the extra virgin olive oil in a sauté pan over a medium heat. Add the onion, garlic and chilli flakes and toss together. Reduce the heat, cover and sweat for 5–6 minutes until soft but not coloured. Add the cumin and coriander and season well with salt and pepper.
Add the sweet potatoes, tomatoes, quinoa and stock, bring to the boil and simmer for 10 minutes. Add the black beans and continue to simmer for 20–30 minutes or until the sweet potato and quinoa are tender. Season to taste, you may need to add a little brown sugar if using canned tomatoes.
Serve in a warm bowl scattered with lots of fresh coriander and a dollop of yoghurt or labneh.
Extracted from How to Cook: The 100 Essential Recipes Everyone Should Know by Darina Allen (Kyle)
Ingredients
2 tablespoons extra virgin olive oil
225g (8oz) onion, chopped
2 garlic cloves, crushed
1/2 – 1 teaspoon chilli flakes
1 teaspoon ground cumin
1 teaspoon ground coriander
750g (1lb 10oz) sweet potatoes, peeled and cut into 2.5cm (1 inch) dice
450g (1lb) ripe tomatoes, peeled and chopped, or 400g (14oz) can chopped tomatoes
100g (3 1/2oz) quinoa
500ml (18fl oz) vegetable or chicken stock
200g (7oz) black beans, soaked overnight and cooked for 1 – 1 ½ hours (depending on the age of the beans) until just tender or 400g (14oz) can
black beans, drained and rinsed
a pinch of brown sugar (optional)
4 tablespoons chopped fresh coriander
sea salt and freshly-ground black pepper
To serve:
Natural yoghurt or labneh
Method
Heat the extra virgin olive oil in a sauté pan over a medium heat. Add the onion, garlic and chilli flakes and toss together. Reduce the heat, cover and sweat for 5–6 minutes until soft but not coloured. Add the cumin and coriander and season well with salt and pepper.
Add the sweet potatoes, tomatoes, quinoa and stock, bring to the boil and simmer for 10 minutes. Add the black beans and continue to simmer for 20–30 minutes or until the sweet potato and quinoa are tender. Season to taste, you may need to add a little brown sugar if using canned tomatoes.
Serve in a warm bowl scattered with lots of fresh coriander and a dollop of yoghurt or labneh.
Extracted from How to Cook: The 100 Essential Recipes Everyone Should Know by Darina Allen (Kyle)
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