Hubble Bubble

There is nothing like the soft hubble-bubble sound of a big saucepan on the stove (or cauldron, if you prefer), and the delicate aroma of a spicy stew, to fend off the shivers of winter. I don't know about you, but those shivers are all the more evident now that daylight savings time has kicked in, and it seems to be getting dark and dingy around 4.30pm. As regular readers will know (and as anyone else with only 24 hours in their day will appreciate), I love nothing more than a one-pot meal. Sitting with your hands cupped around a large steaming bowl of yumminess, while a glass of something red and full-bodied breathes beside me, is my idea of a fabulous evening. Yes, I confess that this is terribly middle-aged. The heels, dancing and fabulous cocktails, have their place in my calendar, but it's an ever-smaller place!

This stew more than fit the bill for the Farrar bowls. The recipe came originally from a reader-submitted dish to Cooking Light magazine, but I tweaked it so that there were more vegetables in there. That way, I don't feel bad about not cooking side dishes (remember, my days only have 24 hours in them, after all), as the nutritional value is all there steaming in that same bowl, having cooked in that same pan. All this needs is a little bed of couscous or rice in the bottom of the bowl, to make it more comfy, and that is dinner sorted. Just open the wine, will you?

Chicken and White Bean Stew
Serves 8

canola/sunflower oil
1 tsp ground cardamom
1/4 tsp ground cloves
4 garlic cloves, minced
3 cups finely chopped onion (around 2 large onions)
1 tsp chili powder
1/2 tsp ground turmeric
1 tsp ground coriander
2 15oz cans cannellini beans (undrained)
1 1/2 lbs skinless, boneless chicken breast, cut into bite-sized chunks
2 cups light coconut milk
1 cup water
2 TBSP chopped peeled fresh lemongrass (about 2 stalks)
2 15 oz cans diced fire-roasted tomatoes, undrained
1 1/2 cups green beans, snipped into 1" lengths
1 cup chopped green bell pepper
1/2 cup chopped cilantro (coriander leaves)

1. Heat some oil in a large dutch oven/saucepan over a medium high heat. Add cardamom, cloves and garlic and cook for 30 seconds, stirring constantly. Add onion, and sauté for 8-10 minutes until tender. Add chili powder, turmeric and coriander and stir to incorporate.
2. Add beans, chicken, coconut milk, water, lemongrass and tomatoes to pan. Bring to boil, then cover, reduce heat and simmer for 20 minutes.
3. Add green beans and green bell pepper, and stir to combine. Bring back to simmering point, then cover again and simmer for a further 10-15 minutes, until beans and pepper are tender enough for your tastes.
4. Serve over cous-cous, garnished with the cilantro.