PREPARATION TIME 10 MINUTES
COOKING TIME 25 MINUTES
- Oil, for frying
- 2 garlic cloves, roughly chopped
- 1 onion, roughly chopped
- Few handfuls of finely chopped or grated root veg (carrot, parsnip, sweet potato – any root will do)
- 1 tsp paprika
- 150g tofu or 2 white fish fillets
- 1 x 400g tin of beans (baked, kidney, butter, cannellini, chickpeas – any beans), drained
- 1 x 400g tin of chopped tomatoes
- Fistful of kale or spinach
- Squeeze of lemon juice
- Pinch of salt and a bit of cracked black pepper
- Warm a little oil in a pan over low heat and cook the garlic and onion to soften. Add the finely chopped or grated root veg and stir some more, then add the paprika and stir in.
- Chuck in some chunks of tofu if you’re veggie/vegan, or white or tinned fish if you aren’t. Tip in the beans. Pour over the tomatoes. The cheaper ones are brilliantly sloppy and liquid and excellent for soups and stews.
- Shred some kale in your hands and stir it through. Bring to the boil, then reduce it to a simmer. Douse in lemon juice to brighten, add some salt and pepper to amplify the flavours, and serve.
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