Swedes are a variety of turnip originally introduced to this country from Sweden. They have a delicate flavour and good colour which is useful in stews or makes a delicious puree.
SERVES 4
225 g (8 oz) dried chick-peas, soaked overnight
225 g (8 oz) swede, peeled and roughly chopped
salt and pepper
25 g (1 oz) butter
1 medium onion, skinned and roughly chopped
5 ml (1 tsp) cumin seeds
2.5 ml (1/2 tsp) dried oregano
10 ml (2 tsp) paprika
15 ml (1 tbsp) plain flour
450 g (1 lb) tomatoes, roughly chopped
50 g (2 oz) Cheddar cheese, grated
wholemeal bread, to serve
1. Drain the chick-peas and rinse under running cold water. Put in a large saucepan, cover with plenty of fresh cold water and slowly bring to the boil. Cover and simmer for 45 minutes or until just tender. Drain well.
2. Put the swede in a saucepan and cover with cold salted water. Bring to the boil, then simmer for 15 - 20 minutes or until tender. Drain, reserving 150 ml (1/4 pint) cooking liquor.
3. Heat the butter in a medium saucepan, add the onion, cumin, oregano and paprika and fry for 1 - 2 minutes.
4. Stir in the flour. Cook, stirring, for 1-2 minutes, then gradually stir in the reserved liquor. Bring to boil, stir in tomatoes. Cover and simmer for 2 - 3 minutes.
5. Add the chick-peas and swede and stir over a gentle heat for a few minutes until hot. Season to taste and serve, topped with a sprinkling of Cheddar cheese and accompanied by wholemeal bread.
