A Delicious Store Cupboard Stew Recipe for Any Time of Year
In times when it's not ideal to go grocery shopping, a quick search in your store cupboard can lead to a delightful meal. This recipe provides a simple and satisfying stew that can be made with pantry staples. Let's get started!
Ingredients:
- 2 medium-sized onions, peeled and roughly chopped
- 3 tablespoons of olive oil
- 3 cloves of garlic, peeled and finely sliced
- Leaves from 5 bushy stems of thyme
- 3 teaspoons of chopped rosemary leaves
- 3 bay leaves
- ½ teaspoon of dried chilli flakes
- 400g of canned tomatoes
- 700g jar of chickpeas or 400g tins of your choice of pulses
- Salt and black pepper to taste
- 100g of small pasta (such as stellate or orzo)
- 1 tablespoon of red wine vinegar
- 1-2 teaspoons of sugar or honey (optional)
Instructions:
1. Heat the olive oil in a deep pan over moderate heat. Add the chopped onions and cook for about 10 minutes until they begin to soften.
2. Stir in the sliced garlic, thyme leaves, chopped rosemary leaves, bay leaves, and dried chilli flakes. Continue cooking until the onions turn pale gold and become soft.
3. Add the canned tomatoes and chickpeas (or your choice of pulses) to the pan. Let it simmer gently for approximately 15 minutes. Season generously with salt and black pepper.
4. Meanwhile, boil a medium-sized saucepan of water. Cook the small pasta (stellate or orzo) until tender but not soft. Drain and set aside.
5. Taste the stew and adjust the seasoning if needed. Stir in the red wine vinegar and sugar or honey (if desired).
6. Finally, add the cooked pasta to the stew and mix well.
7. Serve the store cupboard stew hot and enjoy its robust and comforting flavors.
Variations:
Feel free to customize this recipe according to the ingredients you have in your cupboard. Instead of chickpeas, you can use haricot beans, flageolet beans, or cannellini beans.