Mark’s Superfood Chilli

Serves 6-8 You will need: • 50g puy lentils

• 50g beluga lentils

• 50g pearl barley

• 50g bulgur wheat

• 2 tablespoons olive oil

• 1 large onion, finely diced

• 1 red pepper, finely diced

• 6-8 cloves garlic, finely chopped

• 1 tablespoon fresh root ginger, peeled and grated

• 1 teaspoon ground cumin

• 1 teaspoon smoked paprika

• 1 teaspoon smoked chipotle chilli flakes

• 150ml white wine

• 300g of tomato passata

• 250ml fresh vegetable stock

• 1 x 450g tin of cooked chickpeas, drained and rinsed • Sea salt and freshly ground black pepper

• 50g fresh coriander, chopped

• Short-grain or basmati brown rice, guacamole and yoghurt, to serve

1 Soak the puy lentils, the beluga lentils, the pearl barley and the bulgur wheat in cold water for an hour, and then drain them.

2 Put a very large pot over a very low heat with the olive oil, and

sweat the finely diced onion and the finely diced pepper until translucent. Add the finely chopped garlic, the grated fresh ginger, the ground cumin, the smoked paprika and the smoked chipotle chilli flakes, and cook for a further 3-4 minutes, until the fragrances are released.

4 Next, increase the heat slightly, and add the white wine. Let it cook out for a couple of minutes, then add the tomato passata, most of the vegetable stock, the soaked puy lentils, beluga lentils, pearl barley and bulgur wheat, and the rinsed tinned chickpeas.

5 Simmer gently for around 20 minutes, or until the grains and lentils are soft and plump. You may need to add extra vegetable stock as it simmers, and the grains absorb the liquid — just keep topping it up as needed.

6 When the chilli is almost done, season well with sea salt and freshly ground black pepper, then add the chopped fresh coriander.

7 Serve with short-grain or basmati brown rice, some guacamole and a dollop of yoghurt.