Imagine the following scenario, if you will: You’ve had a long, hard slog in the office and, just as the train pulls into the platform, you remember all that you have left to greet you at your teeny, tiny excuse for a flat is a couple of tins of beans, a cupboard full of spices and one questionable sweet potato. Welcome, friends, to a day in the life of Eve Simmons.  One exceptionally excellent detail to arise from my cohabitation with my boyfriend is the combination of spice collections. We might not always have a fresh chicken breast ready to wack in the oven, but if you’re ever in need of a sprinkle of Himalayan Salt or a strand of Saffron, you’ve come to the right place.  Anyway, here’s a recipe I often knock up on such days – it’s filling, cheap, veggie friendly and best of all, pan-to-mouth in 25 minutes.

 

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INGREDIENTS

1 tin Chickpeas

1 tin Black Eyed Beans (or any other pulses)

2 Onions

2 cloves Garlic

3 Tomatoes

Dried Coriander (1 1/2 tsp)

Tumeric (1 tsp)

Cumin seeds (1 tsp)

Paprika (1/2 tsp)

Bunch of wild greens

1 large sweet potato (roasted)

Natural yoghurt (1 tbsp)

1/2 pint Vegetable Stock

Salt

Pepper

Olive/Rapeseed oil

METHOD