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
Denne historien er fra Issue 63 2020-utgaven av The Australian Women's Weekly Food.
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Denne historien er fra Issue 63 2020-utgaven av The Australian Women's Weekly Food.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
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bake of the month
Crunchy coconut meringue and tangy rhubarb combine in a mouth-watering slice perfect for a crowd.
ADVANCED - Cooking class
This recipe is fairly technical, and requires time resting the pastry at each stage, so break it over two days if you like. But perservere, it's worth it!
slow cooker of the month
Who knew you could make pizza in the slow cooker? We did! And we share our easier-than-ever spin using store-bought pizza dough and sauce.
4 ways with MUESLI BARS
sensational snack
AIR FRYER budget-busters
Hearty and satisfying recipes that will save you time and money
A table for one
Cooking for one gives you complete freedom to please yourself.
BEGINNER - Cooking class
The secret ingredient, lemon curd, coupled with a simple lemor glaze drizzle, makes this cake perfect for citrus lovers.
Tea party for Mum
It's Mum's special day this month, so we're bringing back the tea party! Our dainty finger sandwiches, delicate pastries, and a pretty celebration cake are sure to impress.
INTERMEDIATE - Cooking class
Have a crack at our classic meat pie - a buttery shortcrust pastry shell that gives way to a savoury filling of tender beef with a flaky, crispy puff pastry lid.
Feast around the world
We've got protein covered as we head into the cooler months with international flavours to excite.