Prep Time:15 mins
Understanding food allergies and intolerances
Vegetable hotpot
Cooking Time:60 mins
Serves:6 Adults
Cost:Medium
This dish takes time to cook - it is warm and filling however, ideal for a family dinner.
Ingredients
- 1 large onion
- 450g / 1lb of potatoes
- 250g / 9 oz. of celery
- 350g / 12oz. of carrots
- 350g / 12 oz. of leeks
- 225g / 8oz. of mushrooms
- 1 tablespoon of vegetable oil
- 2 garlic cloves
- 1 x 400g / 14 oz. tin of tomatoes
- 1 x 400g / 14 oz. tin of kidney beans
- 1 x 200g / 7 oz. tin of chickpeas
- 600ml/1 pint of low salt vegetable stock
- 1 tablespoon of tomato puree
- 1 teaspoon of chilli powder
- Black pepper to taste
Method
- Preheat the oven to 180◦C / 350 ◦F / Gas mark 4
- Peel the onion, potatoes and carrots, chop all of the vegetables and potatoes, rinse and drain the kidney beans and chickpeas
- Heat the oil in a saucepan, add the garlic and onion and cook for five minutes
- Add the chilli powder and cook for a further minute
- Add the potatoes, celery, carrots, leeks and mushrooms and cook for 3 to 4 minutes
- Stir in the stock, tomatoes, puree, black pepper and bring to the boil
- Transfer to a casserole dish, cover and put in the oven for 30 minutes
- Remove from the oven and add the kidney beans and chickpeas, return covered to the oven for a further 20 minutes
What you will need
- Casserole dish
- Chopping board
- Chopping knife
- Measuring jug(for liquids)
- Saucepan
- Sieve
- Wooden spoon
Serving suggestions
Replace the potatoes with sweet potatoes and parsnips for a sweeter taste
"Store any leftovers in the fridge"
