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Feed 4 for £5 Recipes

If you need some midweek dinner inspiration but don’t want to spend a fortune, check out our ‘Feed 4 for £5’ recipe series, with new recipes added regularly!  

Vegan Harissa Braised Chickpeas

Ingredients 

  • 1 onion
  • 3 tbsp oil
  • 400g can chickpeas
  • 1 cucumber
  • 2 garlic cloves, peeled and grated
  • 2 tbsp harissa
  • 1 medium sweet potato, peeled and cut into small chunks
  • 500ml water
  • 40g dried apricots
  • 15g mint
  • 125ml coconut yogurt
  • 4 wholemeal pita breads

Costings at time of print

  • Sainsburys/Tesco/Aldi/Lidl 1kg Onions: 85p (1 onion, 15p)
  • Sainsburys Organic 1 tin chickpeas: 75p
  • 2 Garlic Cloves: (10p)
  • Sainsburys Jar of Harissa: £1.35 (2tbsp = 75p)
  • Sainsburys/Tesco 200g Apricots: £1.60 (40g = 32p)
  • Aldi/Sainsburys 30g mint: 70p (15g = 35p)
  • Aldi/Sainsburys Cucumber:  43p 
  • Koko brand 500g Coconut Yoghurt: £1.25 (125g = 32p)
  • Aldi/Lidl 6 pack Wholemeal pita breads: 50p (4 pitas = 35p)

Total: £4.18

Instructions

  1. Select Sauté and set the time to 12 minutes. When the display indicated Hot, add 1 tbsp of oil and the onion, and sauté for 3 minutes until soft.
  2. Drain and rinse the chickpeas, then add them to the inner pot with the onions and the remaining 2 tbsp oil. Continue to sauté for 8 minutes, stirring occasionally until the onions are golden and the chickpeas are deeply golden and crisp. Should the chickpeas start to stick add a little water and a drizzle more oil to loosen them.
  3. While the chickpeas cook, cut the cucumber in half lengthways, and remove the seeds by scraping them out with a teaspoon. Cut the cucumber in half again, and dice into bite sized chunks. Sprinkle generously with salt and leave to one side in a bowl.
  4. Once the chickpeas are crisp, add the grated garlic and sauté for another minute, then press Cancel. Remove half of the chickpeas along with a few of the onions and set to one side, then add the harissa paste, sweet potato and water to the inner pot and stir gently to combine, deglazing the base of the inner pot. Scatter over the apricots (but don’t stir in) then select Pressure Cook and set the time to 8 minutes, and press start.
  5. While the stew cooks, pick the mint from the stems, then lightly rinse the cucumber and toss the mint and cucumber together.
  6. When the cooking program finished, perform a quick pressure release and season the stew with salt to taste.
  7. To serve, divide into 4 bowls, dollop on coconut yogurt and garnish with the reserved jammy onions and crispy chickpeas. Serve with toasted pita bread and cucumber salad.

Turkey Meatballs

Ingredients 

  • 60g Sage & Onion Stuffing Mix
  • 80g boiling water
  • 1 large Cauliflower
  • Oil
  • 1 Onion, thinly diced
  • 2 Garlic Cloves, crushed
  • 400g Turkey Mince
  • Handful of Fresh Parsley
  • Salt and pepper
  • 150ml Crème Fraiche
  • 2 tsp Dijon Mustard
  • 250g frozen green veg of choice

Costings at time of print

  • Sainsburys 170g Sage & Onion Stuffing Mix: 40p (60g = 14p)
  • Ocado/Sainsburys/Tesco/Lidl: 1 Cauliflower: (80p)
  • Sainsburys/Tesco/Aldi/Lidl 1kg Onions: 85p (1 onion, 15p)
  • 2 Garlic Cloves: (10p)
  • Aldi/Sainsburys 500g Turkey Thigh Mince: £3.40 (400g = £2.80)
  • 30g Parsley: 70p (5g =12p)
  • Aldi/Sainsburys 300ml Crème Fraiche: 95p: (150ml = 48p)
  • Sainsburys Dijon Style Mustard: 65p (1 Tbsp = 5p)
  • Aldi/Sainsburys/Lidl 1kg Frozen Greens: £1 (250g = 25p)

Total: £5.32

  1. Pour the stuffing mix into a small bowl, then pour over the boiling water & set aside for 1-2 minutes.
  2. Break the cauliflower into bite sized florets. Add the trivet to the Instant Pot along with 250ml water, then place the cauliflower on top of the trivet. Secure the lid and select Pressure Cook, setting the time for 1 minute. When the cooking program finishes, perform a quick pressure release and set the cauliflower to one side.
  3. Empty the inner pot of any remaining water and remove the trivet, then select Sauté.
  4. When the display indicates hot, add a little bit of oil then the onion and garlic and cook until soft and lightly golden brown, then remove from the pot and set aside.
  5. In a bowl, combine the turkey mince with the stuffing, some parsley, and half the sautéed onion and garlic mix and salt, then form the mince into 12 balls (about 35g each, or the size of a golf ball).
  6. Add a little more oil to the inner pot, and still using the sauté setting fry the meatballs until golden but still uncooked in the middle (about 3mins) . Add the remaining onions and garlic back into the pot, along with 300ml water then secure the lid and press cancel.
  7. Select Pressure Cook and set the time for 4 minutes. When the cooking program finished, allow the pressure to release naturally for 3 minutes then quick release the remaining pressure.
  8. Open the lid, and remove the meatballs and set to one side.
  9. Add 100ml crème fraiche to the broth, along with the Dijon mustard and salt and pepper to taste to create your sauce.
  10. Using a stick blender, blend the cauliflower into a fine puree with 50ml of the crème fraiche.
  11. Serve the meatballs on top of the pureed cauliflower with your choice of green veg, and the creamy Dijon sauce.

Stay tuned for our next Feed 4 for £5 recipe!  Which Instant Pot will you cook your recipe in?

 
 
*Please note costings are correct at time of print and are subject to change. 
 
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