Rich, smokey and comforting, this is super easy to prepare. Spelt is an ancient grain, close to the wheat family, and it has fueled Europeans for centuries. This is thanks to its high protein content, rich source of nutrients and high fibre content, which improves digestion and nutrient absorption. It is still widely grown across the UK, where its tough husk prevents the need for pesticides, allowing for organic farming.
2 red peppers
1 red onion
2 cloves garlic
200g dried spelt
1 tin plum tomatoes
750ml vegetable stock
1 tsp honey or maple/agave syrup
3 tsp sweek smoked paprika
1/2 tsp ground cumin
2 tsp ground coriander
Juice 1/2 lemon
To garnish; 1 handful toasted flaked almonds and fresh parsley
Heat a glug of olive oil in a large non-stick frying pan (with high sides), on high heat.
Slice the aubergine in to wedges, and add to the pan. Cut the peppers into large pieces and peel and wedge the onion, then add both to the pan. Cook on a high heat until the all veg begins to blacken and char in spots.
Turn the heat down, then mince the garlic and add to the veg for a few minutes. Then add in all of the other ingredients. Using your stirring spoon break down the plum tomatoes slightly.
Leave to cook on a low heat for 30-40 minutes, until the spelt is cooked and the mixture is not watery. Stir at regular intervals to prevent sticking. If the liquid boils off too soon you can add more boiling water.
Season to taste with salt and pepper, and serve with toasted almonds and fresh parsley.