Easy-Peasy Vegan Chilli-style ragout

​Forget chilli corn carne or sin carne.
​Enjoy a delicious vegan chilli-style ragout.  
Make it your won. 

Going full Vegan at present, I was after something easy and quick to make for lunch, but something I would still be proud to serve for dinner to friends, or even clients.
Today, I used shortcuts. Yes, sometimes, it happens...
To my defence though, I have used 100% organic foods, some straight from the tin. 
My aim was to show that anyone can eat delicious food, even on a budget, even if you do not know how to cook.
This dish is packed with plant-based proteins, healthy fats and slow-release carbs. 
I have also sprinkled the dish with purple kale, broccoli and fenugreek sprouts, but you can used any chopped fresh herbs. 

I am sure you will love this recipe and will regal yours and your guests tastebuds.

You can serve with dish with your choice of rice (I would suggest wild or sprouted GABA black rice), buckwheat or quinoa. 
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Recipe (serves 2-4 guests)

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Preparation time: 5 minutes
Cooking time: 10 minutes


​Ragout:
400 g Baby Spinach 
400 g Tomatoes (chopped)
or use tinned chopped tomatoes
1 tin cooked beans Beans (kidney beans, cannellini beans, borlotti beans, or butter beans) 
1 medium Red Onion
6-8 tbsp hulled Hemp Seeds
3 tbsp Ground Flax/Linseeds
3 tbsp Pumpkin Seeds
3 tbsp Sesame Seeds
1 tbsp Black Sesame Seeds
​1 heaped tsp Za'atar
1/4 tsp Turmeric
​1 Garlic clove
​Salt/Pepper
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1. Chop the onions and crush garlic. Fry in a little oil (1/2 tsp is plenty) with lid on, on slow heat, for 5 minutes, until translucent. 
2. Add the chopped tomatoes and the za'atar. Cook for 5-7 minutes on medium heat. 
3. Add the beans and spinach, hemp seeds, linseeds, and white sesame seeds, and cook for a further 3 to 4 minutes. 
4. Sprinkle with black sesame seeds and herbs or sprouts and serve.