Cold Water Swimming Stew

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This is a comforting little recipe and it is especially great after you have been swimming in the Thames at 8am this morning! I had some purple kale and a squash that I was given from my neighbour's garden but, cavolo nero, spinach, frozen peas, sweet potato, parsnips and mushrooms all work with this. The key is really the lemon zest, juice and chipotle paste which gives it that lil'summin'summin'!

Serves a greedy 2
Vegan
Ingredients:
2 tbsp olive oil
1 tsp coriander seeds
1 tsp cumin seeds
1 leek, chopped
1.5 red onions, diced
2 chunky garlic cloves, diced
350g squash, peeled and cut into small cubes
750ml hot vegetable stock
100g kale, stalks removed and chopped
140g chickpeas, cooked
1/2 a radicchio, chopped
Zest and juice of a lemon
1-2 tsp chipotle paste (depending on how hot you like it)
salt and pepper

  1. Set a large saucepan to a medium to high heat and add the olive oil. Then add the spices and fry for 30 seconds before adding in the onion and leek. Let this cook for 4 minutes and mix in the garlic.

  2. Cook for another minute and throw in the squash and stock.

  3. Bring to a boil and then down to a simmer for 12-13 minutes or until the squash is cooked through.

  4. Add the kale, radicchio and chickpeas. Simmer for another 3 minutes and then remove from the heat.

  5. Season with salt, pepper, chipotle, lemon zest and half the juice. Taste to check the seasoning and serve with a lemon quarter on the side, more paste and a last drizzle of extra virgin olive oil.