Vital Force Naturals

This is a go to recipe for me, it’s quick and easy and I’ve always got the ingredients, or alternatives, in the cupboard. I tend to use twice the amount of tomatoes and beans i.e. a large can of each so there’s enough for the next day, often adding prawns, white fish or Quorn pieces just to mix it up a little. It’s a Dr Rupy Aujla recipe from his The Doctors Kitchen site which is well worth a look. Great information, recipes and ideas and he has a lovely way of explaining things in an easy to understand way. Well worth subscribing to his newsletter.

Serves 2

2 tbsp olive oil

1 large chopped red onion 

2 grated cloves garlic

1 tbsp chipotle paste

1 tsp ground cumin

1 tsp paprika

200g chopped tomatoes (I use 400g can)

2 tbsp tomato puree

150g cavolo nero roughly chopped

200g cannellini beans drained and rinsed (I use 400g can)

1 tsp maple syrup

1 tsp soy sauce

Good quality sourdough to serve

Add olive oil to a medium pot and heat over a medium heat and add the onion and garlic and simmer until softened, about 5 minutes. Add the chipotle paste, cumin and paprika and stir to combine for 1 minute. Add chopped tomatoes, tomato puree, cavolo nero and 180ml water and cook uncovered for 10 minutes. Add the beans and cook for another couple of minutes. Season with the maple syrup, soy sauce and black pepper. Serve with a chunk of the sourdough.

Alternatives:

I tend to use whatever beans I happen to have i.e. butter beans, borlotti, pinto etc and whatever greens I have i.e. spinach, kale, cabbage, chard. I’m not keen on chipotle so I just leave it out or sometimes, if I want a little kick, just add a little chilli oil or flakes. Instead of maple syrup I’ve been using dark molasses and sometimes honey, again, depending what I’ve got at the time!

From Dr Rupy Aujla The Doctors Kitchen