Snackattack?
Follow the flavour trail for snacksperation
Spicy Bean Stew With Coconut Polenta
- 2 red onions
- 2 limes
- ½ tsp sugar
- 2 tbsp olive oil
- 10 g coriander
- 1 bay leaf
- 2–3 spring onions
- 4 garlic cloves, chopped
- 1½ tsp ground cumin
- 2 cans Amaizin kidney beans
- 1½ vegetable stock cubes
- 1 adjuma or habanero pepper
- 250 g polenta
- 250 ml full-fat coconut milk
- Toss onion rings with lime juice, sugar and salt. Set aside.
- Sauté chopped onion, coriander stems, bay leaf and spring onion for 4–5 minutes. Add garlic and cumin.
- Add beans (with liquid), stock and pepper. Simmer gently.
- Cook polenta with water, coconut milk and stock until creamy.
- Remove pepper and the bay leaf. Stir lime juice and spring onion greens through stew.
- Serve polenta topped with bean stew, coriander leaves and pickled onion.
Creamy Tomato Cannellini Soup
- 3 tbsp extra virgin olive oil
- 1 yellow onion, finely chopped
- 3 garlic cloves, sliced
- 800 g tomato pulp
- 2 cans Amaizin cannellini beans in tomato sauce
- 1½ vegetable stock cubes
- 1 tsp sugar
- 1 tbsp balsamic vinegar
- A few basil leaves
- Heat the olive oil in a soup pot over medium heat. Cook the onion and garlic for 4–5 minutes until soft and translucent.
- Add the tomato pulp, beans with their sauce, 1½ cans of water, stock cubes and sugar. Bring to the boil, cover, reduce the heat and let simmer gently for 20 minutes.
- Stir in the balsamic vinegar, season with salt if needed, and blend the soup smooth using a hand blender.
- Serve with an extra drizzle of balsamic, a few basil leaves and a pinch of black pepper.
Cajun Rice & Beans With Smoky Portobellos
- 4½ tbsp olive oil
- 1 large onion, chopped
- 2 celery stalks, diced (reserve some leaves)
- 1 green pepper, diced
- 3 garlic cloves, finely chopped
- 2 tbsp tomato paste
- 2 tbsp Cajun seasoning
- Leaves from 4 thyme sprigs (or 1½ tsp dried)
- 1½ tsp smoked paprika
- 250 g basmati rice
- 1 can Amaizin kidney beans, rinsed and drained
- 1 vegetable stock cube
- 4 portobello mushrooms
- 1 tbsp soy sauce
- 1 tbsp balsamic vinegar
- 1 tsp sambal oelek
- 150 g (vegan) Greek-style yoghurt
- Heat 2 tbsp oil in a pot. Cook onion, celery, pepper, garlic and ¼ tsp salt for 6–7 minutes. Add tomato paste, Cajun spices, thyme and ½ tsp smoked paprika. Cook 2 minutes.
- Rinse the rice until the water runs clear.
- Add rice, beans, stock cube and 475 ml boiling water. Bring to a boil, cover tightly and cook on low for 12–15 minutes.
- Mix remaining oil, soy sauce, balsamic, sambal and smoked paprika. Coat the portobellos and fry in a pan until golden on both sides.
- Serve rice topped with mushrooms, yoghurt and chopped celery leaves.
Roasted Harissa Carrots With Spiced Onions & Chickpea spread
- 4 spring onions, roots trimmed
- 2 cans (400 g each) Amaizin chickpeas
- ½ tsp baking soda
- 1 bunch carrots (about 700 g), tops removed, thicker ones halved lengthwise
- 2½ tbsp olive oil
- 75 g tahini
- 30 g parsley, roughly chopped
- 1 large garlic clove
- Juice of 1 lemon
- 40 g raisins
- 2½ tbsp hot harissa
- Flatbread, to serve
- Preheat the oven to 240°C.
- Slice 1 spring onion lengthwise into thin ribbons and place them in a bowl of ice water — this helps them curl nicely for serving later.
- Add the contents of 1 can of chickpeas (liquid and all) and the baking soda to a large pot. Place the carrots on top. Bring to the boil, cover and cook for 10–12 minutes until the chickpeas are soft and the carrots are just tender.
- Heat ½ tbsp olive oil in a frying pan over medium heat. Halve the remaining spring onions lengthwise and place cut-side down in the pan. Weigh them down with something heavy and cook for 3–4 minutes until lightly charred. Flip and repeat. Remove from the pan and roughly chop.
- Transfer the carrots to a roasting tray to steam dry. Rinse and drain the chickpeas. Add them to a food processor along with the charred spring onions, tahini, parsley, garlic, lemon juice and ½ tsp salt. Blend until smooth, adding 2–4 tbsp water gradually until silky.
- Drain the second can of chickpeas and add them to the carrots. Toss with 2 tbsp olive oil, the raisins, harissa and ½ tsp salt. Roast for about 20 minutes until golden and cooked through, turning halfway.
- Spread the spring onion–chickpea spread onto a serving dish. Spoon the roasted carrots and chickpeas over the top, finish with the curled spring onion ribbons and serve with flatbread.
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