Cupboard Cooking | 3 Quick & Easy Recipes

Delicious meals don’t always require a whole list of fancy ingredients.

With these ‘cupboard cooking’ recipes, we’ll help you to rustle up something quick & easy with a few stock essentials we’re pretty certain you’ll already have in your kitchen. And even if you don’t, you certainly won’t have to go searching for them in an obscure supermarket aisle.

They might be simple, but we guarantee that all of them will hit the spot for a tasty and filling evening meal.

https://youtu.be/bQITuyzwgOY

 1. Sweet Potato Chilli

Try mixing things up from a standard mince chilli with this delicious vegetarian alternative. Packed with flavour, it’s a real bowl of comfort food, trust us. If you like it hotter, try adding fresh chillies too.

Feeling indulgent? Make sure you serve with a generous sprinkling of grated cheese.

Ingredients

• 2 tsp. coconut oil
• 1 red onion (sliced)
• 2 garlic cloves (minced)
• 600g sweet potato (peeled & diced)
• 1 tsp. chilli powder/flakes
• 2 tsp. cumin
• 1 tin kidney beans (drained)
• 2 tsp. soy sauce
• 150ml water
• 2 tbsp. tomato puree
• Salt & pepper to taste

Method

1) In a large pan, heat the coconut oil over a medium heat. Add the red onion and garlic, then fry for a couple of minutes.

2) Add the cubes of sweet potato and season with salt and pepper. Stir well, then pour the water in, cover the pan with a lid and leave to simmer for 30 minutes.

3) Now add the chilli powder and cumin, stir the spices through, and then cover again for 5 minutes.

4) Remove the lid and mash the sweet potato with a masher until smooth and lump-free. Add the kidney beans, soy sauce, and tomato puree and mix through until all combined. Replace the lid and simmer for a further 5 minutes just to warm through the beans.

5) Give a final stir and then serve with a side of salad.

2. Spanish Omelette

The humble omelette is just one of those incredible dishes that are easily overlooked, but can be relied on time after time for a super-quick & satisfying meal. This simple recipe is also a great way to use up any leftover veg you have — just throw it into the mix once the potatoes are cooked.

Ingredients

• 2 tbsp. olive oil
• 1 onion (chopped)
• 300g new potatoes (sliced)
• Salt & pepper to taste
• 6 eggs (beaten)
• Leftover veg

Method

1) In a large frying pan, heat the oil. Add the onion, stir well, and leave to cook for a few minutes.

2) Now, add the slices of potato and stir to make sure they are evenly coated in oil. Season with salt and pepper to taste, then cover with a lid and cook for 15 minutes.

3) Once cooked, add in any leftover veg you have in the fridge that needs using up! We’ve gone for kale, but peppers and mushrooms are also great. Stir through, replace the lid, and allow to cook for a few minutes (just to wilt).

4) Carefully remove the pan from heat and pour everything into a large bowl with the beaten eggs. Mix well with a spatula or spoon to make sure everything is well combined.

5) Heat another teaspoon of olive oil in your frying pan, then pour the omelette mixture into the pan. Cover with the lid and cook for 5-10 minutes on a medium heat.

6) Remove the lid and use a large dinner plate to cover the top of the pan. Carefully flip the pan so that the omelette comes out onto the plate, then replace the pan on the heat and slide the omelette back into the pan with the cooked side up. Cover again and cook for another 5-10 minutes on this side.

7) Slide the omelette onto a plate and cut into wedges. Serve with a salad and enjoy!

3. Smokey Chickpea Stew

Full of flavour and warmth, you won’t have to wait long to enjoy this comforting chickpea stew. It’s a versatile dish that’s great on its own with some crusty bread, or if you’re after something more substantial serve with rice or quinoa on the side.

Ingredients

• 2 tbsp. olive oil
• 2 onions (diced)
• 3 garlic cloves (minced)
• 2 tins chopped tomatoes
• 2 tins chickpeas (drained)
• 1 tsp. smoked paprika
• 2 tsp. cumin
• 1 tsp. chilli powder
• 100g kale (chopped)
• Salt & pepper to taste

Method

1) In a large pan, heat the oil. Then add the onion and garlic, frying for a couple of minutes.

2) Add the paprika, cumin, and chilli powder and stir well to evenly coat the other ingredients.

3) Add the chopped tomatoes, season with salt and pepper to taste, and then give a good mix to combine everything in the pan. Cover with the lid and simmer for 15 minutes to thicken.

4) Next, add the drained chickpeas and chopped kale, mixing them through. Replace the lid and simmer for another 15 minutes to cook the chickpeas and wilt the kale.

5) Stir well and then ladle into bowls to enjoy! Serve with garlic bread to top off this super-hearty meal.