Weekly Food Challenge

I love this recipe. It's cheap, it's really filling, and it tastes wonderful. What's more, with the exception of the garlic, ginger and onion, they're all non-perishable ingredients, and as I usually have garlic and onion about the house, with the substitution of dried powdered ginger for fresh, it is a marvellous emergency dinner. If I had to feed a friend unexpectedly, this is what I would turn to.

(It's better with fresh ginger, though).

The original recipe is Anna Jones - it was in a Guardian start of academic year student special - but I've tweaked it a bit (the original one is here, if you're interested).

Quantities: it will serve five to six if you serve with rice and cheese. It reheats well: leftovers are good turned into nachos, enchiladas, or burritos.

Note: you can use other grains than bulgar wheat - pearl barley might be nice, as might quinoa. Steer clear of cous cous, though, it will cook too quickly and disintegrate into mush. You can also use different kinds of beans - I have a possibly irrational aversion to kidney beans, but if you like them, chuck some in - and lentils, though I'd advise against red as again, they cook too quickly. Puy work well, though. Go with what you have in the store cupboard!

Equipment needed:
A chopping board
A kitchen knife
A wooden spoon or similar to stir
A measuring jug
A large saucepan or small stock pot

If you are using cheese, then you either need a grater or a bag of pre-grated cheese.

Ingredients:
Oil for frying
1 medium onion
3 garlic cloves
An inch-long piece of ginger, peeled and grated, or 1/2 tsp ground ginger
1 tbsp chilli powder (or 1/2 tsp if you don't like heat)
1/2 tsp cumin (ground or bashed seeds)
1/2 tbsp smoked paprika
2 × 400g tins of peeled plum tomatoes
150g green lentils, soaked
150g bulgur wheat
2 sqs dark chocolate, or 1/2 tsp cocoa if you're making it vegan
400g tin of black beans
1 litre vegetable stock (I like the Marigold Bouillon powder)
Salt and black pepper

Optional extra: cheese to serve

Before you start cooking: soak lentils according to the directions on the packet.

Peel and finely chop your onion, and gently fry until it's soft and translucent (this will take at least ten minutes). In the meantime, peel the garlic, smash it with your knife, and then chop it, and peel and grate the ginger. Drain the beans and the lentils.

Once the onion is done, add the tomatoes - bash the fruits with your spoon a bit to encourage them to break up - and then tip in the lentils, wheat, and beans. Add the chocolate and spices, stirring well until the chocolate is melted.

Now add about half the stock, and simmer for twenty minutes or until the lentils and wheat are cooked. Top up the liquid as you go - you may not need all the stock. Should you need more, it's fine to just add plain water.

Serve with rice, or with tortillas, or however you like your chilli! I like it with grated cheese, but obviously omit this or use your favourite cheese substitute if you are a vegan or dairy-free.