Aubergine & Butter Bean Stew
1 large red onion
2 tsp ground cumin
1 red pepper
1 yellow pepper
3 garlic cloves
1 tbsp smoked paprika
2 x 400g can chopped tomatoes
2 tsp dried thyme
¼ tsp chilli powder
200g of pitted black olives
400g can butter beans
2 tsp cider vinegar
2 handfuls of chopped kale (or cavolo nero)
Small bunch of parsley
Juice of 1½ lemon (optional)
Preheat the oven to 200°C / 180°C fan/ gas mark 6. Cut aubergine in 2 cm dice. Chop red onion. Cut peppers into thin strips. Rinse and drain the butterbeans. Crush garlic. Remove hard stalks from kale and chop. Chop parsley leaves and discard stalks.
Spread aubergine on an oven tray. Drizzle with olive oil and roast for 20 mins.
In the meantime, heat some olive oil in a large saucepan. Add chopped onion and ground cumin. Cook for 2 mins. Add red and yellow peppers, crushed garlic and smoked paprika. Cook until vegetables soften.
Add chopped tomatoes, thyme, chilli powder and olives. Remove from heat and cover.
When the aubergine is done, add to pan. Add butter beans, cider vinegar and chopped kale. Cook under medium heat until kale has wilted.
Stir in chopped parsley leaves and season to taste with lemon juice if used.
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Over 70 quick and easy recipes - from weaning purees to dinnertime faves for the whole family to enjoy!