Hey guys! Hope you're well. So this recipe you're
going to love it's a beautiful smoky veggie chilli with salsa, homemade flatbreads, it's really
comforting to eat. You get four of your five fruit and veg a day in one dish, come on! What you
need is a large non-stick casserole-style pan on a high heat. We've got about three or four beautiful
sweet potatoes. I want a kilo of fresh tomatoes, a bunch of spring onions like that, and then one
of the heroes of the veggie world, sweetcorn. Get your two corn, put it in your hot dry pan, turn it
like every minute and then after about five or six minutes it will be lightly golden all over and
that's what we want. At the same time get your spring onions, just take that funky little wafty
end off and these can go straight into the hot pan as well. We're also going to put in four cloves of
garlic so I've peeled this garlic here. The sweet potato here will just slice up into little kind of
two centimetre chunks. Okay so the sweetcorn needs a little bit more time. The actual spring onions,
they're done. I'm going to take the white parts of the spring onion off and put it here and that's
going to be in our salsa. Green part is going to go in a liquidiser. If we look in the pan here
can you see these lovely garlic cloves, they go in the liquidiser as well. So next up we'll just
get this sweet potato in here, I'm gonna put about 800 grams of tomatoes. I'm gonna put like two or
three of those tomatoes over there, the rest of the tomatoes just cut in half and we're going to
put in the liquidiser. So two tins of black beans. We're going to put one tin, juice and all, into
this liquidiser. Also I'm going to use a spice, so I've settled on a beautiful Cajun seasoning.
Two heaped teaspoons. Right, let's blend it up. So in literally seconds you get all those
ingredients turn into the most amazing sauce. So let's take the sweetcorn out,
that's going to go on to our salsa board over here. Now what we can do is go in with
the last two things. We've got this sauce, straight in. The flavour is going to be amazing.
And then in with the rest of the black beans and the juice so you've got nice whole beans in there.
So now what we have to do is turn down this heat. Let it simmer away for about half an hour, twenty
minutes, until the sweet potato is tender. So as that does its thing I'm going to show you how to
make beautiful homemade flatbreads. So here I've got 150 grams of self-raising flour. What I want
to do is add to this a good pinch of salt and then 80 millilitres of water, that goes in. I tend
to use a fork and just angle the bowl and mix it around and then we can start using our hands.
As soon as it's cleaned the bowl then just give it a little knead. For about a minute, you don't have
to do sort of too much. Cut it roughly into four, right? There's your four balls, and I tend to just
put my hand on it, push down, and roll it around and you just make a little ball like that. So
roll these into four lovely balls, let them rest now for a couple of minutes while we turn this veg
into an amazing salsa. First job I'm going to take the beautiful charred sweetcorn and then I'm just
going to get my knife and just carefully hold it and run the knife down the sweetcorn. Do that to
the second one. Then we can push that to one side, we can go in with the beautiful spring onions
so that goes into the bowl as well. And then the tomatoes I'll cut in half like this, see where
the little core is here? Just cut that out, then just squeeze the juice of the tomatoes
away. Just like roughly slice it up and then the tomatoes go in. Salt and pepper is really
helpful in this story but also vinegar, so mix it up. So salsa done. So look I'm going to put the
lid on the chilli now and then I'm going to get a pan on full whack okay? It couldn't be easier to
turn those balls into a lovely flatbread. Put a little bit of flour on the bottom, a little bit on
top. Press your balls down and then get yourself a rolling pin and just roll it out and go as thin
as you can using the flour as you go. You can see how thin and fine that is. But then what's really
important is to keep them warm so get yourself a clean tea towel, just lay that out here, and
every time you do a flatbread you can cover it up, happy days. Straight into the pan. Pretty
much straight away you should start to see the self-raising flour kick into action and the
little bubbles come up. So see how this is soft and spongy and this is charred and toasty?
I like that! Right so straight into here, cover it up. So third one down, last one
in we go and then we're ready to serve. Okay so time to serve up now. Get yourself a
nice generous serving of the sweet potatoes, the beans. We'll take that salsa and on top we
go. We've got the flatbread here so we take that and we can kind of tear it up. Literally shove
it in the side. Let's just take a little bit of coriander, a little bit of yoghurt to kind
of contrast it. That's an optional as well, I mean it was a vegan dish now it's a vegetarian
dish but you can kind of get vegan yoghurts and stuff like that. Let's get amongst it I
love just tearing up our homemade flatbreads. Oh, come on!
Mm! That is delicious.
