This is a staple in our house. I make a pot full on the stove top or sometimes in the slow cooker. It is really versatile and you can lob in whatever veg you have to hand - great for a bit of a fridge clear out! It is good for lunch and substantial enough to serve with rice for tea. Use this recipe as a guide (not religiously - I’m no chef!)

Ingredients

1 tbsp rapeseed oil

1 onion, peeled and finely chopped

2 gloves of garlic, peeled and chopped to your likely (the finer the stronger the flavour)

1/2 tsp dried thyme (optional)

1 tbsp paprika

1 tsp ground cumin

2 - 3 handfuls of chopped veg of your choice (peppers, carrots, sweet potatoes, squash, cabbage or other greens, sweetcorn)

150g dried beans - kidney, pinto, cannellini, butter beans or chickpeas or a mixture.

2 400g tins chopped tomatoes

Salt & black pepper to season

Method

Prep, your veg. Compost/ food waste recycle the peelings or pop them in a pot and cover with water, simmer for an hour to make fafab veg stock.