GREEK STEW

Serves 2

INGREDIENTS

extra virgin olive oil

1 medium sized onion, finely chopped

4–5 cloves of garlic, finely chopped

1 large sweet potato, cut into squares

1 large carrot, chopped

1 tin (400g) of cannellini beans, rinsed and drained

6 cherry tomatoes

1½ tbsp tomato puree

2 cups of vegetable stock

1 tsp chilli powder (adjust to suit your palette)

1 tbsp fresh flat leaf celery, finely chopped

½ tsp cinnamon powder

1 tsp vegan margarine

salt to taste

METHOD

In a non-stick casserole, fry your onion, carrots and sweet potato pieces. Allow to cook, and mix for around 3-4 minutes. Then add the garlic, and continue to stir for a couple of minutes (don’t burn the garlic or else it can turn toxic).

Now add the cherry tomatoes and tomato puree, and mix for around another minute. Then add the cinnamon, stock and all the other ingredients and lower the heat. Allow to simmer for 40 minutes, checking on it every so often and stirring.

The stew is ready when the veges are nice and soft. Serve whilst hot with my “Chilli Olive, Garlic & Crusty Herb bread”.