As a vegetarian, I definitely need plenty of beans to keep my protein levels up. This recipe’s protein content is surprisingly high, given the added spinach as well – and for those 90s kids who saw Popeye like I did, we all know what wonders it can do!

1 tin of tomatoes

1 tin of kidney beans
1 onion
3 garlic cloves
2 finger chillies (green/small)
1-2 peppers
1 tin of spinach, thoroughly drained
1 stock cube


1. Chop your veg up and toss the onion in a deep frying pan on a high-medium heat with some oil till it cooks. Add the garlic and chillies, again waiting a couple of minutes. Now add the peppers and keep moving until it’s all feeling a bit softer, before adding the tomatoes and beans.

2. Liberally sprinkle salt and black pepper on the veg to flavour, then add the stock cube and a dash of water.

3. Put a lid on and simmer for 5-10 minutes. Once the tomatoes have broken down and there is plenty of liquid, add the spinach. Once the spinach has cooked and soaked up the excess liquid, you’re ready to serve.

4. For an optional tasty accompaniment, mash up avocado with cream cheese, salt and pepper, and spread on some pitta bread. Enjoy!