Читать книгу BOSH! - Henry Firth - Страница 17

This is a quick-to-prepare, warming hug-in-a-bowl kind of dish that’s good for impressing your guests when time is against you! Feel free to up the chilli if you like a bit of a kick. This banging chilli is served inside a cool cone dish.

SERVES 3–6.

 3–6 medium flour tortillas.

 1 fresh red chilli.

 1 red onion.

 2 garlic cloves.

 2 red peppers.

 20g fresh coriander.

 12 cherry tomatoes.

 2 tbsp olive oil.

 1 tsp paprika.

 ½ tsp ground cumin.

 1 x 400g tin kidney beans.

 1 x 400g tin black beans.

 700g passata.

 500g pre-cooked rice (shop-bought or Perfectly Boiled Rice).

 50g dairy-free cheese, optional.

 1 lime.

 Preheat oven to 180°C. Muffin or cupcake tray. Lidded casserole or saucepan on a medium heat.

Turn the muffin or cupcake tray upside down and place 3 tortillas in the gaps between the cups, making 3 bowl shapes. Press each tortilla down firmly to get a flat bottom, to ensure the bowls will stand up. Place the tray in the oven and bake for 7–10 minutes until lightly browned and firm. Take out of the oven and leave to cool and harden on the tray. If you are cooking for more than 3 people, repeat this step with more tortillas.

Rip the stem from the chilli, cut it in half lengthways and remove the seeds if you prefer a milder flavour, then chop. Peel and chop the onion and garlic. Cut the peppers in half and cut out the stems and seeds, then chop. Cut the stalks from the coriander and finely chop, reserving the leaves for later. Halve the cherry tomatoes.

Heat the olive oil in the pan and add the chopped chilli, onion, garlic and coriander stalks and cook for 5 minutes, stirring occasionally. Add the cherry tomatoes and peppers and stir for another 4–5 minutes. Add the paprika and ground cumin. Drain the kidney beans and black beans and stir into the sauce. Pour in the passata. Leave the sauce to simmer for 10 minutes, stirring occasionally.

Heat the rice, following the instructions on the packet. Put a small layer of rice on the bottom of each of the tortilla bowls and top with a generous serving of chilli. Grate the dairy-free cheese, if using, on top and sprinkle over the coriander leaves. Cut the lime into wedges and place one on each plate to serve.