Crispy Bean Bake

Mixed pulses and kale baked in a tangy, mildly spiced sauce with a coriander-infused topping


An easy way to pack a load of goodness into a mid week meal. I used some of my favourite warm spices to make this cosy dish on a dreary evening. The beauty of it was that most of the ingredients were things that I already had in my cupboards!

INGREDIENTS (4 portions)
•1tbsp olive oil
•1/2 onion, roughly chopped
•1 garlic clove, crushed
•1 tbsp tomato purée
•1 tsp ground cumin
•1 tsp paprika
•1/2 tsp ground cinnamon
•1/2 tsp ground ginger
•1/2 tsp cayenne pepper
•Pinch of chilli flakes
•1 can of chopped tomatoes
•1 can of red kidney beans, drained
•1 can of butter beans, drained
•1 can of chickpeas, drained
•A large handful of curly kale chopped, stalks removed
•salt and pepper to season

For the topping
•100g breadcrumbs
•1 tsp olive oil
•1/2 tsp ground coriander
•1 tbsp chopped fresh coriander

1) Pre-heat the oven to 180c. In a large pan, heat the oil and gently sauté the onion and garlic. Stir in the tomato purée and add the spices.
2) Pour in the canned tomatoes, stir and allow the spices to cook with the sauce for 10 minutes. If the mixture starts to get a little dry, add a drop of water. Add the beans and cook for a further 5 minutes before adding the kale and seasoning. Leave to simmer gently for 10 minutes.

3) Transfer to an oven dish. To make the crispy coriander topping, simply mix the ingredients in a bowl before generously scattering on top of the bean mixture.


4) Bake in the oven for 20 minutes or until golden and leave to stand for at least 10 minutes before serving.

I served it with a quick and easy squash and sweet potato mash. To make, simply boil roughly chopped squash and sweet potato chunks until soft. Drain then return to the pan, mixing with a knob of vegan butter, a splash of soya cream and a pinch of ground nutmeg. Blend until a thick, smooth texture of mash has been formed.