AN easy dinner for one from the food writer.
“This recipe first appeared on my Instagram account,” says Jack, author of Cooking On A Bootstrap.
“It was a rough night, in the middle of a tough week. I hadn’t been in my kitchen for days. I needed comfort, and nourishment, and I forced myself to the stove. This did the trick – and you can use a handful of frozen veg in place of chopping anything, if you like.”
Oil, for frying
2 garlic cloves, roughly chopped
1 onion, roughly chopped
A few handfuls of finely chopped or grated root veg (I like carrot, parsnip, spud, sweet potato – any root will do)
150g tofu or two white fish fillets
1 x 400g tin of beans (baked, kidney, butter, cannellini, chickpeas – any beans), drained
1 x 400g tin of chopped tomatoes
A fistful of kale or spinach
A squeeze of lemon juice
A pinch of salt and a bit of cracked black pepper
Warm a little oil in a pan over low heat and cook the garlic and onion to soften.
Add the finely chopped or grated root veg and stir some more, then add the paprika and stir in.
Chuck in some chunks of tofu if you’re veggie/vegan, or white or tinned fish if you aren’t. Tip in the beans. Pour over the tomatoes. The cheaper ones are brilliantly sloppy and liquid and excellent for soups and stews.
Shred some kale in your hands, drop it in and stir it through.
Bring to the boil, then reduce it to a simmer. Douse in lemon juice to brighten, add some salt and pepper to amplify the flavours.
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