a few sprigs of fresh flat-leaf parsley , optional
Description
Trim and wash the leeks and celery and deseed the peppers, then roughly chop them all. Peel and finely chop the garlic, then use the cross-chop method to run your knife through all the vegetables.
Heat 1 tablespoon of oil in a large ovenproof casserole pan over a medium heat. Add the leeks, celery, red pepper and garlic and cook for around 10 minutes, or until the leeks start to soften, stirring regularly.
Add the spices and cook for a further 2 minutes, then add the remaining ingredients, refilling one of the bean tins with water and adding that to the pan, too.
Stir well and bring to the boil, then turn the heat down to a simmer and cook for 45 minutes. Regularly check that it isn’t getting too dry while it’s cooking – you can always add a splash of water if it is.
Have a taste and see if you think it needs a pinch of salt or pepper, then roughly chop and scatter over the parsley (if using).
Delicious served on a baked sweet potato, or with brown rice and a nice chopped green salad.
