Finding yourself with a bit more time around the kitchen and in need of some new recipes to cook up? It's a perfect time for another Fuel My Friday...
We know that most people are currently spending the bulk of their week at home - and that some might be struggling to pick up every ingredient and item on the list from their supermarket shop.
So here at British Swimming, our nutritionists are drawing up a series of recipes for meals and snacks that are ideal for making during this uncertain period, while using up some of the things that might usually get left lying in your cupboards and fridges.
First up, Sport Nutrition Advisor Tiff Afflick is on hand with a one-pot chickpea stew. Over to you, Tiff...
This is a versatile recipe because you can use whatever vegetables you have in, and you can even swap out the chickpeas for beans or lentils.
It's also gluten-free and vegan, so this will probably be suitable for all - and this version serves four.
Ingredients
- 1 can chickpeas (can substitute for beans or lentils)
- 1 can chopped tomatoes
- 1 heaped tbsp tomato puree
- 1/2 tsp crushed garlic/1 chopped garlic clove
- 200ml vegetable stock
- 2 large handfuls of chopped mixed vegetables - aubergine, courgette, carrots, sweet potato or butternut squash all work well, so use whatever you have
- 1 small onion
- 1 tbsp ground cumin
- Salt and pepper
Method
- Heat a large saucepan and add one tablespoon of olive oil
- Chop the vegetables into small chunks, then add to the pan along with the tomato puree, onion, garlic and cumin. Fry on a low heat for five minutes.
- Add in the chopped tomatoes, stock and a pinch of salt and pepper, then simmer for 25 minutes on a low heat, stirring occasionally.
- Add the chickpeas and cook for a final five minutes.
- Serve up with your choice of cous cous, rice or quinoa, and feel free to add extras, such as fresh or dried herbs, sesame seeds, extra seasoning to your taste.