In my mind, there’s two different types of cooking.
There’s the cooking you have to do to feed your family and then there’s the cooking you do for fun, usually for me that’s because I have an ingredient or an idea I want to try.
Just lately, we’ve had so much going on that I haven’t had time for the fun side of cooking. In fact, I’ve probably only just been managing to keep up with the feeding my family type of cooking if I’m honest! But tonight, I went in the fridge for something and found some mushrooms that needed using up so I decided to have a play.
The resulting meal was delicious but as ever with my experiments, the quantities aren’t exact because it involves using up leftovers and can be easily adapted depending on what you have in.
1 chopped onion (or a handful of frozen onion)
2 cloves garlic
Mushrooms (any kind is good)
1 tin chickpeas
2 tins chopped tomatoes
Dried (or fresh) chilli to taste
A sprinkle of ginger, cumin, paprika and mixed herbs
- soften the onions in a large pan in some olive oil and then add the crushed garlic and stir it gently.
- add in the mushrooms and stir regularly until the mushrooms start to soften.
- add everything else to the pan and bring to the boil stirring constantly.
- when it’s boiling, reduce to a simmer for 10 minutes until the tomato sauce starts to thicken up.
It really is as easy as that!
This is a gorgeous stew that would be lovely on it’s own as a midweek meal and it’s lovely as a jacket potato topping. It’s very cheap to make, vegetarian and also free on Slimming World – what more could you want?
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