I’m bringing back some childhood memories with this nutrient-dense spicy black-eyed peas and baked plantain bowl.
- 400g tin black-eyed beans, drained and rinsed
- 1 large shallot, finely chopped
- 2 medium garlic cloves, finely minced
- 2 tbsp tomato puree
- 1 red chilli, chopped finely
- 1 tsp harissa spice
- ½ tsp ground coriander
- ½ smoked paprika
- Large handful fresh coriander leaves and stalk, finely chopped
- ½ vegetable stock cube
- 1 large plantain, sliced into medium circles
- 100g broccoli, steamed
- 150g brown rice
- Heat a small splash of water in a medium pan over medium heat. Add the shallots and garlic and cook for 2-3 minutes until soft. Add the spices, chilli, tomato puree and vegetable stock cube. Stir well then add around 200ml of water. Bring to the boil then turn the heat down to a simmer and cook for around 15 minutes or until the tomato sauce reduces by half.
- In the meantime, cook the rice according to the packet instructions. Arrange the plantain slices on parchment paper and then bake in the oven at 200ºC (400ºF) for 20 minutes until golden brown. Keep warm.
- Once the sauce reduces, add the beans and chopped coriander. Cook still on a simmer for around 5 minutes until the beans get hot. If the sauce gets too thick, add a small splash of water or vegetable broth to loosen slightly.
- Serve the beans on a bed of rice with the baked plantains and broccoli.
- Category: Lunch/Dinner