Tiffiny's Lighten Up Cookbook by Hall Tiffiny

Author:Hall, Tiffiny [Hall, Tiffiny]
Language: eng
Format: mobi, epub
Publisher: Hardie Grant Books
Published: 2012-09-26T17:00:00+00:00

Heat the oil in a large heavy-based saucepan over a medium–high heat. Sauté the onion, celery and carrot until softened, approximately 5–6 minutes.

Add the spices, harissa paste and saffron, if using, and cook until fragrant, approximately 2–3 minutes. Stir in the stock and tomato puree and bring to the boil.

Season, reduce the heat and simmer for 15–20 minutes, stirring often. Add the chickpeas, lentils and coriander and heat through. Check the seasoning and serve hot.

Mexican chicken and bean tortillas with avocado mash

SERVES 4

200 g chicken breast fillet, sliced

8 flour tortillas

½ iceberg lettuce, shredded

1 tablespoon olive oil

MARINADE

1 tablespoon extra-virgin olive oil

1 garlic clove, crushed

½ teaspoon salt

½ teaspoon chilli powder

1 teaspoon sweet smoked paprika

½ teaspoon ground coriander

½ teaspoon ground cumin

1 teaspoon mustard powder

½ teaspoon ground black pepper

CHILLI BEAN SALSA

400 g tin red kidney beans, drained and rinsed

1 small red chilli, deseeded and diced

¼ cup coriander or parsley leaves

½ red onion, finely diced

1 tomato, finely diced

1 tablespoon lime or lemon juice

AVOCADO MASH

1 avocado

2 tablespoons lemon juice

2 tablespoons fresh coriander or flat-leaf parsley, chopped

1 red chilli, deseeded and diced

salt and ground black pepper

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