Chilli bean and pak choi stew

It's been a little while since I posted last, but the cooking has continued off and on. (There was an extended recent period of salads and toasted cheese sandwiches - I'd rediscovered Red Leicester cheese, and found a deliciously fruity stout-based pickle to go upon its toasted self.) Sometimes notes are taken, more often I'm convinced I'll remember them for later only to find myself staring at a photo of something I definitely made, but cannot recall.

Just before that happens again then, a recipe or two.

It had been a while since I'd played around with quinoa, and wanted to try making it fluffier. Then I thought that perhaps I should eat something with it other than cheese and pickle. There had also been a 15C temperature drop within a few days, and a cold rain had rolled in. Chilled leaves weren't quite going to cut it for this night's dinner.

Quinoa

Soak 1 cup of grains for an hour to overnight. It may well sprout a bit - apparently this is Healthy and Good For You without compromising on taste. Also it will cook more quickly.

Bring 2 cups of water to the boil and tip in drained quinoa. Let it return to a simmer, add some sprinklings of sea salt and a small splash of extra virgin olive oil (or a piece of butter, if you prefer.) Clap the lid on and leave it on a low heat. Turn off heat once all the liquid is absorbed and before it scorches. (About 15mins, usually.) Fluff it up. Marvel at the fluffiness.

Chilli bean and pak choi stew

This is possibly the work of having an odd assortment of vegetables courtesy of an intermittent vegetable box. The pak choi was the size of a full head of kale, so I thought I'd take its peppery crunchy self and use it to liven up some spiced bean-ness.

Extra virgin olive oil
1 medium shallot, finely sliced
1/2 aubergine, cubed into 1cm^3 pieces
2/3 yellow pepper, cut into 1" squares
2 cloves garlic, finely sliced
1 cup chickpeas/beans/lentils (can use mixed pulses in spiced tomato sauce too)
3 - 4 tsp tomato purée
1 tsp dried thyme
1 tsp paprika
1/4 tsp chilli powder
1/4 tsp cinnamon
1/2 stock cube in 2 cups hot water (beef or vegetable works nicely)
Three large pak choi leaves, stem sliced into 1" pieces and leafy part cut into 1" x 3" pieces
Sea salt
Black pepper

Heat a few tablespoons of olive oil over a medium heat. Drop in the shallot, stir, check it's sizzling lightly and cover.

After a few minutes add the pepper, aubergine and garlic. Stir well and cover once more.

Once the vegetables are slightly softened, add your chickpeas/pulses of choice.

Now add the tomato purée, thyme and assorted spices. Mix them all in, and then pour in your stock to just cover the contents.

Add black pepper and sea salt to taste, stir, and let the mixture simmer for 20 - 25mins.

Just before serving fold in the pak choi stem and let simmer for another 2-3mins. Add the pak choi leaf and then turn off the heat. Let it stand for a few minutes to wilt the leafiness.

Serve up with some of your delicious quinoa, adding chopped grilled halloumi to the quinoa if you happen to have some handy (and care for cheese in all things.)