Plant-Based Dinners
The Australian Women's Weekly Food|Issue 63 2020
Put meat-free dinners on the menu this week with these easy ideas!
Plant-Based Dinners

CHICKPEA & PINE NUT STEW

PREP + COOK TIME 35 MINUTES SERVES 4

1 tablespoon extra virgin olive oil

1 medium brown onion (150g), chopped finely

2 cloves garlic, crushed

1 fresh long red chilli, chopped finely

400g canned diced tomatoes

1 cup (280g) tomato passata

285g bottled piquillo peppers, drained, chopped coarsely

1 cup (250ml) vegetable stock or water

¼ teaspoon saffron threads

2 x 400g canned chickpeas, drained, rinsed

1½ tablespoons toasted pine nuts

¼ cup (30g) finely grated manchego cheese (see note)

¼ cup loosely packed fresh flat-leaf parsley leaves

1 Heat oil in a large saucepan over medium−high heat; cook onion, stirring, for 5 minutes or until onion softens. Add garlic and chilli; cook, stirring, for 1 minute or until fragrant.

2 Add tomatoes, passata, peppers, stock, saffron and chickpeas; bring to the boil. Reduce heat; simmer for 15 minutes or until reduced slightly. Season to taste.

3 Top stew with pine nuts, cheese and parsley; serve with multigrain sough dough bread, if you like.

CHILLI BEAN PIE WITH CORNBREAD CRUST

PREP + COOK TIME 1 HOUR SERVES 6

1 tablespoon extra virgin olive oil

1 medium brown onion (150g), chopped finely

1 medium green capsicum (200g), chopped finely

2 cloves garlic, crushed

2 teaspoons Mexican chilli powder

1 teaspoon ground cumin

800g canned diced tomatoes

1½ cups (375ml) vegetable stock

4 x 400g canned four bean mix, drained, rinsed

هذه القصة مأخوذة من طبعة Issue 63 2020 من The Australian Women's Weekly Food.

ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.

هذه القصة مأخوذة من طبعة Issue 63 2020 من The Australian Women's Weekly Food.

ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.

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