The brunch delight left me hankering for more of the same flavours and the following vegan delight unfolded
Fragrant vegetable and bean stew
In a pot I sautéed some cumin, chilli, garlic, onion and a nice big chunk of young ginger. The fridge held a good array of vegetables just waiting to be cooked, so in went some fennel bulb, carrots and zucchini bursting with organic goodness. For some good quality complex carbs I added a tin of kidney beans. To provide enough liquid so the vegetables could bubble away happily together I used the left over tomatoes from the eggs, about 2/3 of a can and the about a cup of good quality vegetable stock. I wanted the tomatoes to be a background flavour, rather than dominate the combo. For a salt hit I added a handful of green olives.
The stew simmered happily for about half an hour before I could no longer resisted the tempting aroma.
This is a simple template of flavours – add the vegetables and beans of your choice. As always the longer you cook them, the better it is. So make sure there are leftovers for lunch. If you prefer a soup, add more stock. Preparation took less than 10 minutes and the healthy factor is through the roof. What could be simpler?