Wednesday, 6 May 2015

Freekeh with Peppers, Beans and Sweetcorn

This was lovely and flavourful and I felt like I was getting lots of veg from the peppers, beans and sweetcorn. The freekeh also gave it a lovely texture.

Smokey Freekeh with Peppers, Beans and Sweetcorn (from Veg Hog)
(Serves 4)

250g freekeh
1 tbsp vegetable stock powder
1-2 bay leaves
2 peppers, chopped
1 onion, chopped
400g tin red kidney beans
1 200gish tin sweetcorn
1 tbsp olive oil
½-1 tsp chilli flakes
1 tsp smoked paprika
1 tsp ground cumin
1 tsp ground coriander
4 leaves wild garlic

Rinse the freekeh and cook it in water with added vegetable stock powder and bay leaves until it's done. This takes about 20 mins.

Add the peppers and onion to pan with a little oil and cook for 5 mins.

Add the beans and sweetcorn to the pan with the spices and salt. Let it cook down for a few mins.

Add the freekeh to the vegetables and cook for 5 mins more. Add the wild garlic and pack into a lunchbox or serve.

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