Chickpea, spinach & almond butter bowl
Combine chickpeas and spinach with almond butter and spices to make this veg-packed family supper. Ready in just 25 minutes, serve with rice
Hidden veg ragu
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 4 garlic cloves
- 1 red onionroughly chopped
- 1 white onionroughly chopped
- 2 celery sticksroughly chopped
- 2 small carrotsroughly chopped
- 2½ tbsp olive oil
- 250g beef mince
- 250g pork mince
- 2 tbsp balsamic vinegar
- 400g can plum tomatoes
- 400g tomato passata
- 2 tbsp tomato purée
- 400ml chicken or beef stock
- cooked short pastato serve
Nutrition: Per serving
- kcal281
- fat16g
- saturates5g
- carbs12g
- sugars11g
- fibre4g
- protein20g
- salt0.6g
Method
step 1
Tip the garlic cloves into a food processor with the onions, celery and carrots. Blitz until finely chopped. Heat 2 tbsp oil in a frying pan over a medium heat, and fry the veg mix until soft and translucent, about 20 mins.
step 2
Meanwhile, heat the remaining oil in a second pan and fry all the mince until starting to brown, about 15-20 mins. Stir the vinegar into the mince, then season and stir into the fried vegetable mix.
step 3
Tip in the tomatoes, passata, tomato purée and stock. Reduce the heat to medium-low, cover and cook for 1 hr. After 30 mins (or once the oil separates), remove the lid so the ragu reduces and thickens. To freeze, leave to cool completely, then pack into freezerproof containers. Will keep frozen for up to three months. Serve over cooked short pasta.
