Easy Pepper Chilli
(I do per person, because I'm all on my own these days. Test those basic maths skills...)
1 red pepper, de-seeded and cut into 5mm strips
2 smallish cloves of garlic, finely sliced
1 quite large tomato, roughly chopped
0.5-1 tsp cumin seeds (I like cumin - go for half if you're not me, you can always add a bit more!)
Dried chilli flakes or chilli powder to taste. Again, start with a few and add more.
1 tsp tomato puree
10ml or so of olive oil. Enough to fry things in to start with.
Plain rice, lots of grated cheese (story: I wrote 'greater' instead of 'grated' the first time round...and there's no auto-correct involved, here. There must be something Freudian there.)
- Heat the cumin seeds in a dry pan until fragrant, then add the oil, pepper, garlic and chilli. Stir it all around to coat, then put a lid on it, put it on the lowest heat possible and go away and do something else for 20 minutes - nipping in now and again to stir it. Don't worry if everything looks a bit dark, this is part of the flavour. Having said that, don't let it ACTUALLY burn - dark brown gooey is fine, black and dry is not. Take it off the heat for a few minutes if you need to.
- At the end of 20 minutes, the peppers should be pretty soft. This is the point to start cooking rice. Add the chopped tomatoes to the pan and stir it a few times, then add the tomato puree about a tablespoon of boiling water. Put the lid back on and leave it to simmer for about 5 minutes, until the tomato collapses and you have a very thick sauce.
- Serve, over rice, with cheese over the top to melt, and some black pepper. Garlic bread and salad would be good, too. And some sport to watch and a beer to drink if you're so inclined. Watching other people play with the Wii and drinking cider is probably my choice, but whatever tickles your fancy.