Plant-Based Dinners

Put meat-free dinners on the menu this week with these easy ideas!

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