This is a hearty and filling stew that warms on even the coldest of nights. It's also incredibly versatile - feel free to swap out the borlotti beans and chickpeas for any other pulses you wish. If you are in a rush you can substitute the dry pulses for 2 400g tins.
When To Eat
We recommend eating this dish from October to March. You'll get the best of the British winter greens then.
|Borlotti Beans||100g Dry (soaked and pre-cooked) or 1 400g tin|
|Chickpeas||100g Dry (soaked and pre-cooked) or 1 400g tin|
|Chili Flakes||1 Tablespoon|
|Cumin Seeds||1 Tablespoon|
|Olive Oil||4 Tablespoons|
|Vegetable Stock||1 Litre|
This meal is around 78% less polluting than the average UK meal.
- Eating this recipe will save around 2.29 KG CO2e per person.
- That's equivalent to the emissions produced driving 18.96 KM in a modern car.
- Heat the olive oil in a heavy pan over a low heat. Add the chilli flakes and cook until the red colour permeates the oil. Dice the onion, carrot and celery. You want pieces around half a centimetre in size. Then fry the vegetables in the chilli oil for around 5 minutes or until soft.
- Mash the garlic into a paste and add to the pan. Stir well to incorporate the garlic evenly. Then cook for a further minute or so.
- Slice the winter greens into thin ribbons. Then Add to the pan and cook until wilted. Add the rice and cook for a further minute - stirring well.
- Add the cooked pulses, stock and cumin the pan. Increase the heat and bring to a simmer. Cover and cook for around 30 minutes or until the rice has grown plump and soft.
- Serve immediately.