While most of us are curled up in bed using the 6am drizzle as the perfect excuse to hit the snooze button, roll-over and forget about anything slightly resembling exercise (although I did roll our of bed onto a yoga mat last week, if I hadn’t brought the duvet and pillow with me it totally would have counted), Street Feast Dublin patron, Niamh McCartan, is up and at ’em and often cycling down to the beach for a morning dip. Although she learnt to ride a bike when she was just three years old, it wasn’t until she moved from Galway to Dublin about 10 years ago that her passion really took off. From learning bike maintenance to teaching it, Niamh’s interest grew quickly and soon had her bike packing around Ireland, France, the United States and Canada.
But it’s not all fun and cycling, often it’s fun and food! Niamh can also be found at The Dublin Food Co-Operative where she’s heavily involved in the stocking, selling and supervision of the fresh produce. Having adopted a vegan lifestyle, she’s a wealth of knowledge and a great help when it comes to understanding nutritional health and well-being. In order to be fit and energetic enough for all of her cycling adventures I guess she has to be!
And what’s more, she’s kindly offered to share one of her favourite recipes with the Street Feast community. Stew on this..
Spicy butterbean, chickpea and butternut squash stew
- 2 red onions
- ½ large butternut squash or 1 sweet potato
- 1 leek
- 1 tbsp olive oil
- 2 tsp sweet smoked paprika (pimentón)
- 390g chopped tomatoes with chilli (we like Cirio, available from larger supermarkets)
- 450ml vegetable stock
- 400g tin butterbeans
- 400g tin chickpeas
- 200g spinach
- Greek yogurt (optional – but not for vegans!)
- Slice the red onions into wedges. Peel and cut the squash or sweet potato into 2cm cubes. Slice the leek at an angle.
- Heat the oil in a large saucepan. When hot, add the onions, squash/sweet potato, leek and paprika, then fry for 10 minutes or until the veg take on some colour.
- Add the chopped tomatoes and stock, then simmer for 15-20 minutes. Drain and rinse the butterbeans and chickpeas, then stir them through the stew along with the spinach. Simmer for 5-10 minutes more. Taste and season. Serve with Greek yogurt, if you like AND you’re not catering for vegan diets.