Every night, I race from work to nursery, where I pick up my Little Greedy Tadpole (19 months). Then I race home from nursery. Then I race around the kitchen trying to prepare dinner as fast as I can (no wonder I am exhausted…).
Dinner on a weeknight therefore needs to be quick, nutritious, grown-up enough for me and Mr Greedy Frog to enjoy, but also suitable for our little one. This recipe is a good example of something that works, and it features some of my go-to ingredients: sweet potatoes and chickpeas (hence the
rather daft title).
I tend to rely heavily on tins of pulses; they are very quick to cook and can be used to bulk out pretty much any meal. I also try and have some sort of root vegetables in the house at all times, as they tend to keep rather well. Finally, I always have some onions and garlic, because a life without them is just not worth living!
The ingredients in this recipe can be modified at will, depending on what needs using up in your fridge or cupboard; potatoes, mushrooms, leeks, butter beans or any other vegetables or pulses could be added, it also tastes lovely with some feta added in at the last minute, and the stock can be replaced with a tin of chopped tomatoes and a bit of hot water. In fact, pretty much anything goes!
I make some sort of variation of this about once a week, and I don’t think I have ever made the same combination twice. I would love to hear from anyone trying this with different ingredients, as I am always looking for new ideas, so please pass on any suggestions!
You will need (for 3 portions):
2 tbsp olive oil
1 onion, roughly chopped
1 clove garlic, crushed
100 g chorizo, diced (if feeding a toddler, make sure you don’t serve them any of the chorizo as it is a bit hard to chew for little teeth, although they will enjoy the taste it gives the stew)
1 large sweet potato, peeled and diced
3 handfuls basmati rice
500 ml hot vegetable stock
1 x 400 g tin chickpeas, drained
2 bay leaves
Grated parmesan, to serve
Heat up the olive oil on a medium heat in a large, deep pan with a lid. Fry the onion and garlic for about a minute, then add the chorizo, sweet potato and rice. Stir well for a few seconds.
Add enough stock to just cover, sprinkle with a bit of paprika, salt and pepper, add the bay leaf and chickpeas, and cover with the lid. Leave to cook for about 10-12 min, stirring once or twice, until the rice and sweet potato are cooked through and tender. Check the seasoning, then serve and sprinkle with a bit of parmesan.