Chunky Chilli with Quinoa

Serves 4

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Ingredients

Extra virgin olive oil, enough to cover the base of the pan

1 onion, finely chopped

2 or 3 cloves garlic, finely chopped or crushed

2 sticks celery, finely chopped

Small bunch spring greens, leaves finely shredded, stalks chopped and kept aside to cook with the onion. (You can also use savoy or sweetheart cabbage)

1 heaped tablespoon dried mixed herbs

1 heaped tablespoon smoked paprika

100g red lentils

100g quinoa

1 yellow pepper, roughly diced

1 red pepper, roughly diced

2 carrots, grated

1 large sweet potato, peeled and roughly diced

1 can (400g) kidney beans, drained and rinsed

500g passata

1 heaped tablespoon tomato puree

Pinch of salt

Few grinds of black pepper

Method

Leave the lid on at each stage when you are cooking this dish, the steam helps the vegetables cook nicely and more efficiently.

Cover a heavy-bottomed pan with olive oil, put on a gentle heat and add the onions, garlic, celery and spring green stalks followed by the herbs, paprika, salt and pepper. Stir and let cook until soft but not browned. This takes about 10 minutes. If the onions start to stick, turn down the heat and add a splash of water.

Add the lentils, quinoa, peppers and a cup of water and cook for another 5 minutes.

Add the carrots and bring to a simmer until the vegetables have softened, stirring occasionally. This takes about 15 minutes.

Put the sweet potato, spring greens and kidney beans into the pan and mix everything together. Add cold water to just cover the vegetables. Bring to a simmer and cook until the lentils, quinoa and vegetables are soft - this will take about 20 minutes. Stir occasionally and add splashes of water (if needed) to prevent the food sticking to the base of the pan.

Stir the passata and tomato puree into the pan. Leave to simmer with the lid off and once the sauce feels satisfyingly rich, take off the heat. Taste and adjust seasoning if necessary.