I have a meal I make when I’ve got loads of veg in the fridge to use up – I call it Spanish Vegetable Stew, after some long-forgotten recipe that inspired it years ago. In no way does it resemble anything authentically Spanish, by the way. It’s just my name for a quick stew made with all the veg in the fridge and vaguely Spanish flavourings. Feel free to adjust and adapt this recipe any way you want!
I served it with couscous tonight as it’s quick, but it’s not really my favourite – I prefer it with rice, mashed sweet potatoes or some homebaked rustic bread. The portions vary each time depending on what I put in, and this made three generous portions, but I split it into four smaller ones and served with braised red cabbage as that really needed used up.
Spanish Vegetable Stew (serves three big portions, or four smaller ones)
- Tin butter beans (or cannelini, or pinto, or chickpeas or even green-brown lentils) 70p
- 1/2 tin chopped tomatoes (or lots of tomato purée) 16p
- 1/2 small swede, peeled and diced 7p
- 3 carrots, peeled and chopped 15p
- 1 yellow pepper, chopped 42p
- 2 small onions, peeled and chopped 6p
- 1/2 red chilli, finely sliced 10p
- 3 cloves garlic, crushed 9p
- Vegetable stock, to cover 9p
- 2 tsp dried oregano 12p (or a mixture of herbs, such as basil and thyme)
- 1 tsp ground cumin 6p
- 1/2 tbsp paprika 9p
- 1 tbsp olive oil 10p
Heat the olive oil in a deep-sided frying pan and cook the onions, carrots and peppers until softened. Add the chilli and garlic and cook for a minute, before adding all the other ingredients except the beans. Let it simmer away until all the vegetables are cooked, stirring occasionally.
Add the beans, season well, and cook until the beans are warmed through. £1.04 when split between three people.
Variations – you can really add any veg – courgette, spinach, sweetcorn, green beans, celery all work well here.