A vegetarian, spicy version of a classic. Serves 3-4.
Regarding dried pulses, use whatever is safe for you. I used red lentils, split peas and barley in my version of the dish but a scotch broth mix or any grains/pulses that you enjoy will work fine.
The cup measure is approximate. I guage it against a standard drinking mug.
2-3 cups (cooked volume), mixed safe pulses and grains (see note above) – pre-cooked and soaked according to packet instructions
3 tbsp cooking oil of choice. I used rapeseed
2 small or 1 large onions, peeled and sliced
3 cloves garlic, peeled and roughly sliced
2 sweet peppers, cored and chopped
2 sweet potatoes, peeled and sliced into rings
2 tsp safe yeast extract – I use Tesco’s own
1 veggie stock pot – again, look at Tesco’s own brand, or else use 2 tsp vegetable stock boullion
1 tsp crushed chillies OR tsp roughly crushed black peppercorns
1 tsp cumin seeds
good pinch salt
2 tsp paprika (optional)
- Fry onion and garlic in 1 tbsp of the oil until soft and beginning to colour. Tip into an oven safe casserole dish
- Fry sweet pepper in 1 tbsp oil until it starts to brown, then add to dish with onion
- Stir cooked pulses/grains into fried onion and peppers in dish
- In final 1 tbsp oil, fry sweet potato slices until they begin to turn golden. Layer on top of pulses/fried vegetable mix.
- Mix remaining ingredients with approx 300mls boiling water. Stir well to dissolve stock then pour over dish. If stock not absorbed by pulses, agitate dish gently with a spoon, being careful not to dislodge potato slices on the top. It is important that some stock sits over potato slices so if you don’t have enough, add a little more water.
- Bake in a hot oven for 30-40 minutes or until the top goes a rich, deep brown colour and the stock has caramelised slightly. Check at 20 minutes and if potatoes seem to be burning on the edges, push them gently back under the stock.
- Serve on its own or with crusty bread, grated cheese and a pickle you like/can tolerate. I enjoyed this with home-prepared pickled red cabbage.