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Ingredients
- 120 g onions, cut in halves
- 1 garlic clove
- 40 g extra virgin olive oil, plus extra to drizzle
-
500
g ripe tomatoes, cut in pieces,
or 500 g canned tomatoes - 15 g tomato purée (concentrated)
- 370 g mixed vegetables (e.g. carrots, leek, celery stalks), cut in slices (1 cm)
- 1 tbsp ground sweet paprika
- 1 tsp salt, plus extra for the squid
- 1 pinch freshly ground pepper, plus extra for the squid
-
350
g black-eyed beans, dried, soaked for at least 4 hours (see tip),
or 350 g dried green lentils, rinsed and drained - 350 g water
-
1
heaped tsp vegetable stock paste, homemade,
or 1 vegetable stock cube (for 0.5 l) -
1000
g whole baby squid, cleaned, fresh or defrosted
or 1000 g raw squid rings, fresh or defrosted - 20 g lemon juice, freshly squeezed (optional)
- fresh coriander, chopped (optional)
- Nutrition
- per 1 portion
- Calories
- 1339 kJ / 320 kcal
- Protein
- 32 g
- Carbohydrates
- 22 g
- Fat
- 9 g
- Fibre
- 11.5 g
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