A jar of Polish preserved red peppers had been sitting at the back of a cupboard for a while, and I decided to open it. I diced the peppers and cooked them with the leek and the carrots and the chickpeas for about 25 minutes. Then I added the minced beef, and cooked the whole assemblage for another forty-five minutes under glass at a low to medium heat (stir frequently!). I added water a couple of times, plus half a dozen bay leaves.
Served with Italian made wheat free spaghetti (Sainsbury's) and black pepper (remove the bay leaves).
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