This is one of my favourite dinners to make during colder months of the year, it’s so warming and hearty and works perfectly for a simple, quick meal. plus it makes getting your five-a-day so much easier as it’s filled with courgette, aubergine, tomato, onion and garlic.

ingredients
2 courgettes, cut into small pieces
1 aubergine, cut into small pieces
1 red onion, peeled and roughly chopped
3 garlic cloves, peeled and roughly chopped
x1 400g can of chickpeas, drained
x2 400g can of tinned tomatoes
2 tablespoons of tomato puree
1 tablespoon of maple syrup
pinch of chilli flakes
salt and pepper
method
preheat oven to 180c, fan setting.
place all of the vegetables in a baking tray, along with the drained chickpeas and a good drizzle of olive oil, salt and pepper.
give everything a really good mix, before placing in the oven for 35-40 minutes.
while the vegetables are cooking, place the tinned tomatoes, tomato puree, maple syrup, chilli flakes and another pinch of salt and pepper in a pan over a medium heat.
bring to the boil, before reducing the temperature and leaving to simmer for 10-15 minutes.
once the vegetables and chickpeas are cooked, remove them from the oven and stir through the tomato mixture.

Ingredients
1 red onion, peeled and roughly chopped
3 garlic cloves, peeled and roughly chopped
100g sun-dried tomatoes, chopped
2 teaspoons of smoked paprika
2 tablespoons of tomato puree
1x 400g can of chopped tomatoes
1 teaspoon of maple syrup (optional)
1x 400g can of red kidney beans, drained
1x 400g can of black beans, drained
1x 400g can of butter beans, drained
Dash of water
1 bag of chopped kale
Olive oil
Salt and pepper
method
Preheat the oven to 190C, fan setting.
Place a large pan over a medium heat and add a drizzle of olive oil. Once warm, add the onion, garlic and a sprinkling of salt. Mix well and leave to cook for 5-10 minutes until soft.
Once soft, add the chopped sun-dried tomatoes and smoked paprika, mix well and cook for a few minutes before adding the tomato puree, chopped tomatoes, maple syrup, butter beans, red kidney beans and black beans. Mix well and leave to simmer for 10-15 minutes, mixing through a dash of water if the stew ever becomes too thick.
While the stew cooks, place the chopped kale onto a baking tray and drizzle with olive oil and a sprinkling of salt. Mix well and cook for 10 minutes until crispy.
Once cooked, remove the kale from the oven and mix through the stew or serve on the side.
Serve with lots of pepper on top of the stew.

A warm and comforting hearty stew full of roasted Hatch chiles, tomatillos, chunks of tender pork, and onions and cilantro to brighten. Seriously so good with tortillas, stuffed in a burrito or enchiladas, or even on its own.
Oven Baked Hot Hatch and Honey Chicken
This is a little riff on hot chicken, but New Mexico/Southwest style with hot Hatch chiles (try to find the ones that are labeled “hot”). There’s a little bit of heat, a little bit of sweet, and a whole lot of deliciousness. Serve it up with some avocado for some extra over the top goodness.

Stove Top Hatch Green Chile Mac and Cheese
There’s just something about green chiles and cheese – they’re a match made in heaven. This is a super easy one pot, no drain mac and cheese that highlights smoky roasted Hatch chiles. I would eat this every day if I didn’t think I would turn into a ball.

If you can’t find fresh Hatch chiles you can always use any other green chile of course, but you won’t get that awesome subtly sweet spicy crisp smoky taste. You can also use canned/jarred Hatch chiles. Regardless of where or how you get your chiles, here are 5 recipes to make using Hatch chiles right now.

More Hatch chile recipes coming soon. We just need to get to the store to buy a whole bunch of them – I have so many ideas!

This is one of my favourite dinners to make during colder months of the year, it’s so warming and hearty and works perfectly for a simple, quick meal. plus it makes getting your five-a-day so much easier as it’s filled with courgette, aubergine, tomato, onion and garlic.

ingredients
2 courgettes, cut into small pieces
1 aubergine, cut into small pieces
1 red onion, peeled and roughly chopped
3 garlic cloves, peeled and roughly chopped
x1 400g can of chickpeas, drained
x2 400g can of tinned tomatoes
2 tablespoons of tomato puree
1 tablespoon of maple syrup
pinch of chilli flakes
salt and pepper
method
Preheat oven to 180c, fan setting.
Place all of the vegetables in a baking tray, along with the drained chickpeas and a good drizzle of olive oil, salt and pepper.
Give everything a really good mix, before placing in the oven for 35-40 minutes.
while the vegetables are cooking, place the tinned tomatoes, tomato puree, maple syrup, chilli flakes and another pinch of salt and pepper in a pan over a medium heat.
Bring to the boil, before reducing the temperature and leaving to simmer for 10-15 minutes.
Once the vegetables and chickpeas are cooked, remove them from the oven and stir through the tomato mixture.

This is one of my favourite dinners to make during colder months of the year, it’s so warming and hearty and works perfectly for a simple, quick meal. plus it makes getting your five-a-day so much easier as it’s filled with courgette, aubergine, tomato, onion and garlic.

ingredients
2 courgettes, cut into small pieces
1 aubergine, cut into small pieces
1 red onion, peeled and roughly chopped
3 garlic cloves, peeled and roughly chopped
x1 400g can of chickpeas, drained
x2 400g can of tinned tomatoes
2 tablespoons of tomato puree
1 tablespoon of maple syrup
pinch of chilli flakes
salt and pepper
method
preheat oven to 180c, fan setting.
place all of the vegetables in a baking tray, along with the drained chickpeas and a good drizzle of olive oil, salt and pepper.
give everything a really good mix, before placing in the oven for 35-40 minutes.
while the vegetables are cooking, place the tinned tomatoes, tomato puree, maple syrup, chilli flakes and another pinch of salt and pepper in a pan over a medium heat.
bring to the boil, before reducing the temperature and leaving to simmer for 10-15 minutes.
once the vegetables and chickpeas are cooked, remove them from the oven and stir through the tomato mixture.

A warm and comforting hearty stew full of roasted Hatch chiles, tomatillos, chunks of tender pork, and onions and cilantro to brighten. Seriously so good with tortillas, stuffed in a burrito or enchiladas, or even on its own.
Oven Baked Hot Hatch and Honey Chicken
This is a little riff on hot chicken, but New Mexico/Southwest style with hot Hatch chiles (try to find the ones that are labeled “hot”). There’s a little bit of heat, a little bit of sweet, and a whole lot of deliciousness. Serve it up with some avocado for some extra over the top goodness.

Stove Top Hatch Green Chile Mac and Cheese
There’s just something about green chiles and cheese – they’re a match made in heaven. This is a super easy one pot, no drain mac and cheese that highlights smoky roasted Hatch chiles. I would eat this every day if I didn’t think I would turn into a ball.

If you can’t find fresh Hatch chiles you can always use any other green chile of course, but you won’t get that awesome subtly sweet spicy crisp smoky taste. You can also use canned/jarred Hatch chiles. Regardless of where or how you get your chiles, here are 5 recipes to make using Hatch chiles right now.

More Hatch chile recipes coming soon. We just need to get to the store to buy a whole bunch of them – I have so many ideas!