Today's offering is one of my favourite slow cooker recipes, and it's a blessing for days like
Looks good right? I've made this so many times and with so many variations and tweaks, that I'm struggling to remember what it was originally called- I've a suspicion it might have a Mexican Bean Stew.... In any case this is all standard cupboard/fridge fare in our house, and it's a pretty cheap dish too.
1 tin of chickpeas
1 tine of chopped tomatoes
2 red onions
1 yellow pepper
Rough chop the onions and pepper, brown them off in a pan, crush in the garlic and dump in the chickpeas.
Add in the smoked paprika- I'm generous with mine because I love the flavour- but you're the one eating it, not me, now's a good time to shove in a generous dolop of tomato puree, the chilli powder and any other seasoning such as salt and pepper to taste. Give it all a bloody good stir.
Dump in the tinned tomatoes, stir, and turn the heat down to medium-low for 10 mins so every has the chance to simmer and reduce a little.
Serve over a baked potato, with rice, as it comes or with some fresh bread. The more observant among you will notice I mentioned the slow cooker earlier, and so obviously, there's a few variations... I tend to leave peppers or any other vegetables except for the onions out whilst I follow the above, and add them when I shove the whole lot, along with half a carton of pasata into my slow cooker- so everything keeps a little crunch. Cook on low for approximately 5-6 hours.
The other great thing about this- it's quite easy to find alternative ingredients or change it up to suit what's lurking in the cupboard- tinned three bean mix works quite well apparently (I'm not a fan), kidney beans, butter beans or sweet potato would all work in this, and veg wise- that handful of French beans, a few mushrooms, and in the slow cooker- carrots are personal favourites. You could also add quorn, chicken, lamb or sausages (don't knock it until you've tried it) to bulk this out and/or build some more protein in.
Would love to know if you give the a whirl, or if you have any great variations. This version is served over a half baked potato with leftover cabbage that has been thrown through a pan with a half pack of leftover lardons. Stir on high heat until the lardons crisp, FYI.