Serves: 6 – 8 lunches
We don’t buy our lunches at work.
Instead, we cook something big on Sunday night – a stew, a mince, a dahl – and that is lunch for the week.
Nat repeatedly makes the point that there is simply no point in wasting calories during the week. Or to the point, wasting calories, at work, at lunch. Better to reserve the pastas and pastry for the weekends when you can have a few wines and mop everything up with bread and more wines.
I don’t disagree.
Thus why you should consider this stew and making it for your next week of lunches.
Working backwards, it is a calorie blackhole. You’ll burn more calories eating it.
Secondly, it tastes just great.
Thirdly, thanks to the chickpeas, it is filling and you won’t be searching around for a Rivita before four.
Save the money, save the calories and save the weekend for the big chicken sandwiches.
1 tbsp olive oil
1 medium onion, finely diced
2 tsp ground cinnamon
2 tsp ground cumin
2 tsp ground coriander
1 – 2 tsp chilli flakes
2 cloves garlic, minced
4 dates, pitted and chopped
2 medium carrots, chopped into 2 cm pieces
1 large or 2 small sweet potatoes, peeled and chopped into 2cm pieces
2 x 400gm cans of crushed tomatoes
3 cups of vegetable stock
1 yellow capsicum (pepper), stemmed and chopped into 2cm pieces
2 cups of cooked chickpeas
Salt and pepper
Couple handfuls of baby spinach
To serve: Greek yoghurt, coriander, lemon zest, brown rice
- Heat the oil in a large pot over a medium heat. Add the onions, lower the heat and cook until softened. Add the spices and chilli flakes. Slowly saute until the onions are really soft.
- Add the garlic and saute for a minute. Add the dates, carrots and sweet potatoes. Season with the salt and pepper and mix. Add the tomatoes, stir and then the vegetable stock. Bring to a boil and simmer until reduced and thickening.
- Add the capsicum and chickpeas; check your seasoning. Simmer for another 5 minutes.
- Add the greens and cook for a final minute, adding olive oil, lemon zest and seasoning as need be.