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Dietary key
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V
Vegetarian
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V*
Vegetarian Option
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Ve
Vegan
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Ve*
Vegan Option
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G
Gluten-Free
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G*
Gluten-Free Option
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D
Dairy-Free
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D*
Dairy-Free Option
Spicy Jalapeño, Black Bean + Tomato Broth
Ella Mills, founder of Deliciously Ella, is one of the QUEEN’S of plant-based cooking - proving that veg-centric dishes can be satisfying, filling + absolutely do not compromise on FLAVOUR.
This satisfying broth has a real flavour kick and is deliciously satisfying. The big flavours of chilli, zingy ginger and bags of fresh coriander are balanced perfectly with cooling, creamy coconut milk. You can serve it on its own, or with noodles or brown rice.”
Ingredients
2 tablespoons olive oil
4 cloves garlic, thinly sliced
small chunk of ginger, (about 30g) cut into matchsticks/finely chopped
2 shallots, thinly sliced
2 large handfuls of coriander (about 75g) - reserve a handful for garnish
2–3 jalapeño chillies, thinly sliced (reserve a small amount for garnish)
400ml vegetable stock
1 x 400ml coconut milk
2 packs cherry tomatoes, (about 500g) 1 pack halved
100g flaked almonds
1 jar Queen Black Beans, with their bean stock
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Directions
Warm the oil in a shallow casserole dish set over medium heat; add the garlic, ginger, shallots and a pinch of salt and cook for 10 minutes, stirring occasionally, until fragrant and golden.
Remove the pan from the heat; add the coriander, chillies, vegetable stock and coconut milk and using a hand blender, blitz until smooth. The broth should be a lovely pale green colour.
Place the pan of broth over medium heat and bring to a vigorous simmer; add the tomatoes and cook (with the lid off) for 10–15 minutes, until the tomatoes have started to burst.
Meanwhile, set a small frying pan over medium–low heat; add the flaked almonds and cook for 8–10 minutes until golden. Remove from the heat and set aside.
Stir the black beans into the broth and warm gently for 2–3 minutes. Season to taste with salt. Divide between bowls, then scatter over the almonds and remaining coriander and chilli to finish.
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