BLACK BEAN STEW WITH PEARL BARLEY (FROM GAZ OAKLEY)

INGREDIENTS (SERVES 2)

- 240g black beans - 3 tsp vegetable oil - 1 red onion - 2 garlic cloves - 1 red chilli pepper - Salt - 1 tsp ground coriander - 2 tsp chipotle paste - 1 tsp ground cumin - ½ tsp cinnamon - 1 tsp oregano - 1 tsp thyme - 3 tbsp chickpeas - 240ml water - 2 tsp tomato purée - 2 tbsp soy sauce - 4 tbsp lime juice - 10g dark chocolate - 2 handfuls fresh coriander - 150g pearl barley - 2 tsp lime zest - 150g dairy-free yogurt - 10 cherry tomatoes

METHOD

Cook the pearl barley to packet instructions. Finely chop the chilli pepper and red onion, and mince the garlic cloves. Preheat a saucepan over a medium heat and add the oil followed by the onion, garlic, chilli and salt. Sauté until softened. Add the dried herbs and spices (coriander, thyme, cinnamon, cumin, oregano). Then cook for three to four minutes, stirring often. Add the chipotle paste, black beans and chickpeas, followed by the water, tomato purée, soy sauce and half the lime juice. Place a lid on the pan and allow the beans to simmer for around 20 minutes, or until the liquid has thickened up. Once the pearl barley is cooked, simply mix through the rest of the lime juice, lime zest, and season with salt and pepper. Chop the chocolate into small pieces and chop the fresh coriander. Just before serving, stir the chocolate into the stew with half of the chopped coriander. Serve up the stew with the pearl barley. I like to garnish with a drizzle of vegan yogurt, fresh coriander and cherry tomatoes.

PER SERVING Kcals: 544, Protein: 21g, Fats: 17g, Carbs: 64g