I’ve been making the same three bean chilli and lentil and chickpea dahl for years now and I’m trying to expand my repertoire for midweek meals.

I’m not an amazing cook so I like to make a big pot of something that I can freeze and eat over the course of a few weeks.

Looking forward to hearing your suggestions!

The Dahl

The three bean chilli recipe is easy AF:

Ingredients: 3x tins of different beans (I usually go for kidney, black beans and canneloni)

1x Tin sweetcorn

1 onion, chopped

2 Bell peppers, chopped

Jalapeños, chopped

Vegetable stock cube

Tin tomatoes

Cumin

Paprika

Hot chilli powder

Cayenne pepper

Salt & pepper

I throw the whole lot in a slow cooker. Then I fill one of the tins with water and throw that in too. Then leave on high for 4 hours.

I can’t remember how much of the seasoning the original recipe said to put in. I measure that with my heart ♥

  •  Lvxferre   ( @lvxferre@lemmy.ml ) English
    2•1 year ago

    I’m not vegan but my dinner today fits the bill, as long as you use canned chickpeas:

    • cut kabocha [pumpkin? squash?] into large chunks
    • boil it in water or veg broth, alongside some seasoning
    • puree it, send it back to the same pot
    • [optional] add tomato paste
    • add chickpeas, let them simmer together until the broth thickens due to the chickpeas juice

    Amounts are eyeballed (in your case, heart-measured). Seasoning is up to your tastes, but if unsure: I use salt, curry powder, cayenne pepper. It tastes really great with some bread.

    And yes, it freezes really well.