End of pay month stew

End of pay month stew



Serves Cook time Prep time Total time

4 people

25 min

5 min

30 min

I’m a bad saver. I wasn’t always but then I discovered expensive French cheese, Jamon from Spain and buffalo mozzarella. Occasionally my pay will go to clothes but generally I like to spend my money on really good food and wine. It makes me happy. I know this isn’t the case for everybody and in fact I try and make my recipes as accessible and affordable as I can, considering the title of this blog, but I think it’s fair to say that (almost) everybody struggles at the end of pay month no matter what they choose to spend their money on. This is when this I call on this dish. Canned beans are cheap. They fill you up, are high in fiber and a great source of protein. You should almost have everything in your pantry for this dish but if not then it won’t cost you more than $10 to buy. Did I mention that this also feeds four hungry people? (or makes good left overs).

Feel free to play around with the vegetables in the stew, most things will work here, diced potato is a good addition too. I grow my own herbs so I don’t have to spend money on them but don’t worry too much if you don’t have parsley. It’s just a nice fresh touch that can be easily missed. I like to use chickpeas and borlotti beans but almost any canned beans do the job.


2 tablespoons olive oil
1 small onion, finely chopped
2 garlic cloves, crushed
1 tablespoon fresh thyme
1 carrot, diced
1 zucchini, chopped
2 x400ml can chopped tomatoes
2 bay leaves
Sea salt
Pinch chilli flakes
1 ½ tablespoons red wine vinegar
¼ cup white wine
1 x 400g can chickpeas, rinsed
1 x 400g can borlotti beans, rinsed

Chopped parsley to serve
Crusty bread to serve
Dollop of yoghurt


Place a casserole dish over medium heat. Add olive oil, onion, garlic and thyme and cook for 3 minutes, or until onion is starting to soften, but not brown. Add carrot and zucchini and continue to cook for a few more minutes. Tip in tomatoes to the dish along with bay leaves, sea salt, chilli flakes, red wine vinegar and white wine. Cook for 10 minutes until starting to thicken. Add rinsed and drained chickpeas and borlotti beans and cook for a further 10 minutes.

Divide stew into bowls, dollop with a spoonful of yoghurt, sprinkle with parsley and serve with crusty bread.



Roast pumpkin pasta with burnt butter sage leaves

Roast pumpkin pasta with burnt butter sage leaves

Get well chicken soup

Get well chicken soup