SupperClub: Say hello to our “one-pot wonder”
Prep the pepper, carrot, coriander, garlic and onion. Drain and rinse the kidney beans in a colander.
Heat 1 tbsp olive oil in a large saucepan over a medium heat. Add the carrot and onion and gently fry for 5 minutes. Now add the garlic and green pepper for 2 minutes before adding the tomato purée, cumin and chilli powder . Stir to coat and fry for another 30 seconds. Add 300ml water to the pan along with the vegetable stock pot. Stir to dissolve the stock pot, then add the quinoa, kidney beans and chopped tomatoes. Season with ¼ tsp salt, a good grind of black pepper and stir everything together.
Bring your chilli to the boil and then reduce the heat to medium so that it can gently bubble away. Cook until the quinoa is tender with a tiny bit of firmness in the middle, about 15 minutes, stirring occasionally. Zest the whole lime into the soured cream, then squeeze in half its juice, together with ¼ tsp salt and a good grind of black pepper.
Stir three-quarters of the coriander into the chilli. Remove from the heat and serve the chilli in bowls topped with some soured cream. Sprinkle over the remaining coriander and tuck in, adding more lime juice if you like it fresh.
Ireland Latest News, Ireland Headlines
Similar News:You can also read news stories similar to this one that we have collected from other news sources.
Supper Club: Buttery-sweet garlic crabSupperClub: This indulgent dish is hard to resist, while the papads (dusted with blitzed seaweed) are the perfect vehicle for scooping up all that delicious crab meat
Read more »
Supper Club: Orecchiette with hazelnuts and sageSupperClub: Tasty and hearty in equal measure, this hazelnut and sage pasta dish will leave you wanting seconds (and maybe even thirds too)
Read more »
Galway United in talks to create women’s team following Galway WFC withdrawalYesterday's announcement is unlikely to mark the end of elite women’s football in Galway.
Read more »