Prep time: 20 minutes
Cooking time: 1 hour 15 minutesΒ
Total time: 1 hour 35 minutes
Pre-heat the oven to 160/315/gas 2-3. You will need a medium sized casserole dish with a lid.
Heat a small pan over a high heat and dry roast the seeds. When they start popping, take the seeds off the heat and pour them into a pestle and mortar. Grind to a fine paste.
Heat the oil over a high heat in the casserole dish and fry off the aubergine chunks for 5 minutes until they start to turn brown. Turn down the heat to medium and add the onions and mushrooms. Continue to cook for another 5 minutes until all the vegetables start to soften. Add the garlic and spices and give it a good stir. Cook for another minute.
Turn up the heat again and add the wine. Let it bubble for 3 minutes as this will release the alcohol. This is called reducing. Add the chorizo, tomatoes, butter beans, water, stock and a good grind of pepper. Bring it to the boil, put a lid on and pop it in the oven for 1 hour 15 minutes.
Put the washed spinach and chopped spring onions in a microwaveable container and cook for 3 minutes.
Heat the teaspoon of rapeseed oil in a frying pan over a high heat and add the halloumi. Fry for 2 minutes on either side or until golden. Enjoy!
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By serving it with spinach, spring onion and halloumi you are combining flavours, colour and probably most importantly texture to the meal. The halloumi will add salt, the spinach will add freshness and the spring onion will add crunch.”
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