Your Weekly Digest on What Muslim Women Are Talking About

We All Need a Little Lunch Inspo Packed With Protein

by in Lifestyle on 21st December, 2018

Herbs. Spice. Everything nice. You cannot go wrong with this flavourful, flexible meal. It’s full of good-for-you beans, any leftover veggies that are starting to look sad (and you can use frozen!) and as many toppings as you desire! Whether you like your sauce or prefer it dry, love cheese or hate it, want it healthy or hearty (or both) this meal is everything, literally. Serve it over some brown rice. Throw it into a wrap. Make burritos, nachos or tacos. Have it on it’s own. Do what you want. This dish takes as much time as you’re willing to give it, and the best part is that it keeps well and freezes better! If you do have more time, half the heat settings and double the time to let the flavours really sink in. Its versatility and ease makes it the perfect meal-prep meal to have at any time of the day!

Serves 2

Cooking time: 30 min

Ingredients:

1 white onion, chopped

3 cloves garlic, crushed

1/2 of red, green and yellow bell peppers, diced

1 handful green beans (and any other veg of your choice), chopped

2 tablespoons tomato puree

1 can chopped tomatoes

1 can black beans (and/ or any other beans of your choice)

Flavour: (rough measurements)

3/4 tsp Cumin

1/2 tsp Coriander

1/2 tsp Paprika

1/4 tsp Cajun

Salt and pepper to taste

Mixed herbs

Directions:

  1. Warm 1 1/2 tablespoons of oil in a deep based pot
  2. Add diced onions to the heated oil, cook on a medium heat until soft and transparent
  3. Add the garlic, cook for a minute and then add the remaining spices and cook together for another minute, mixing regularly
  4. Add the tomato puree. If the mixture is too dry at this point add a splash of boiling water, and mix until everything is blended
  5. Add the chopped tomatoes, give it all a good stir and cover the pot. Leave to cook on a medium high heat, stirring occasionally, for up to 10 minutes – until it smells lovely.
  6. Add in the veg, cover again and cook on a low-medium heat for 15 – 20 minutes.
  7. Add in beans, remove lid and cook on a medium – high heat for 5 minutes, stirring occasionally.
  8. Serve with a topping of cheese, sour cream, fresh herbs, guacamole, whatever you’re feeling, and you’re done!
Zahrah Vawda

Zahrah Vawda

Food is Zahrah's passion. The creativity of cooking fascinates her and she adores hearty flavours. She is a vegetarian - though not by choice. 16-year-old anti-vegetable-eating her realised how everyone was obsessed with how halal the death of the creature was but there was no thought on the halal-ness of its life. Free-range, organic and ethical meat was available everywhere, but none of it was ‘halal’! 8 years later, The conversation has slowly reached the mainstream, here is the start to her reviews of Tayyib Halal eateries and products.