We have to admit it - we awarded the prize for our recent SCRIB competition to Siobhan Brown because we couldn't resist the name of her recipe (explanation below). And it sounded pretty tasty anyway.
If you remember, the task was to come up with a recipe that included at least two tins and this fits the bill perfectly. Siobhan wins a can compactor and a set of stylish recycled glasses, colourful bowls and storage jars from biomelifestyle.
Siobhan writes: "The original pasta sauce that this dish is based on is a family favourite dubbed Bumblebee Sauce, which I have used time and time again while at university, especially with meatballs and spaghetti. My Mum’s partner Ron is a vegetarian who has adapted it so he can enjoy it too."
Time: about 30 minutes
Cost: about 75-80p a head
1 tablespoon of olive oil
1 onion, finely chopped
1 clove of garlic, crushed
1 red pepper, finely chopped
1 tin of chopped tomatoes
1 teaspoon of cayenne pepper
1 tin of cooked chickpeas
Heat the oil in a large saucepan before adding the onion. Cover, and cook for 5 minutes or so to start softening before adding the garlic and red pepper. Cook the veg for another 5 to 10 minutes until it’s lovely and soft, being careful not to burn it. Add the tin of tomatoes and the cayenne pepper, cover and cook for 20 minutes over a medium heat. Add the chickpeas, stir through and heat until they’re warmed through. Serve with pasta, rice, or with a piece of meat.
* According to SCRIB (the Steel Can Recycling Information Bureau) for every tonne of steel packaging recycled, we can help make the following environmental savings:
· 1.5 tonnes of iron ore.
· 0.5 tonnes of coal.
· 40% of the water required in production.
· 75% of the energy needed to make steel from virgin material.
· 1.28 tonnes of solid waste.
· Reduction of air emission by 86%.
· Reduction of CO2 emissions by 80%.
· Reduction of water pollution by 76%.
Recycling is one of the most important things you can do to preserve our planet’s precious resources.