This is my first post for several weeks because I have been ill with Covid-19. Despite having taken plenty of precautions, I succumbed to Covid just prior to Christmas, becoming sufficiently unwell by the new year to require a few days of hospital treatment. I am now in the process of recovery but I will be posting less frequently until I am fully back to normal.
During my period of illness I had wonderful support and encouragement from friends and family, as well as from Suma Wholefoods, with whom I am proud to enjoy an ongoing partnership.
This post, my only new recipe for January, represents the latest in my monthly series of recipes created in partnership with Suma. In each recipe, I use products from Suma’s extensive range of organic and ethically sourced products, and the recipes appear both here on my blog and on the Suma website.
Looking ahead, as the UK endures a third lockdown, of indeterminate length, I will aim to base my new recipes more around ingredients you may find in your fridge or store cupboard.
Having said that, my own store cupboard is probably untypical. I am ineluctably attracted to new and untried ingredients, and will often buy them and keep them in my cupboard until I can think what to cook with them.
This recipe is an example, making use of some dried limes I came across quite some time ago. You can find them in Asian food stores. If you cannot source them, it’s extremely difficult to replicate their distinct (and wonderful) flavour, but I would suggest stirring a little tamarind paste and/or fresh lime juice into the stew at the last minute. It won’t be quite the same but you will still end up with a richly, hearty and wonderful dish.
The recipe is loosely based on a popular Iranian and Iraqi dish called ghormeh sabzi, which roughly translates as “fried herbs”. I have taken a few liberties in producing this vegan version, but the end result is far more complex and delicious than the recipe’s simple title implies. A wonderful bowl of goodness that you can feel doing you good as it goes down.
Persian-style bean and herb stew
1 onion, chopped
600 g potato, peeled and chopped into 2-3 cm chunks
125 g savoy cabbage, thinly shredded
1 leek, sliced
8 spring onions, white and green parts, sliced
30 g fresh parsley, chopped
30 g fresh coriander, chopped
20 g fresh chives, chopped
2 tbsp dried fenugreek leaves
400 g can organic red kidney beans, rinsed and drained
4 dried limes, pierced with a skewer or sharp knife
3 tbsp tomato puree
750 ml vegetable stock
1 tsp ground turmeric
1 tsp sea salt
2 tbsp extra virgin olive oil
1. Pour the olive oil into a large casserole dish or pan. Place over a medium heat and, once the oil is hot, add the onion. Sauté until soft and translucent. Reduce the heat very slightly and add the leek, spring onion, parsley, coriander, chives and dried fenugreek leaves.
2. Stir-fry for 20 minutes, enjoying the wonderful aromas, after which time the herbs will have wilted and shrunk in volume.
3. Add the cabbage and potato and cook for two minutes, stirring well. Add the stock, along with the pierced dried limes, sea salt, turmeric and tomato puree and kidney beans. Stir to combine. Bring to a simmer then cover the pan with a lid and reduce the temperature to maintain a gentle simmer and cook for a further 25 minutes, or until the potatoes are tender.
4. Serve hot, accompanied by some good quality bread.