2. Add a protein to it – lentils, beans, chickpeas, and pop them into a large lidded casserole dish or roasting tin with enough stock to cook them in (see chart below), along with vegetables and flavourings of your choice. Potatoes and sweet potatoes count as a vegetable in my book (double carbs!) but if you’ve got frozen peas, half a squash, the end of a broccoli, cauliflower, leeks, carrots, cabbage etc, then any of these could be added in. 3. Then you want to think about your flavourings. Kitchri is very lightly spiced, from just a bay leaf and ground cumin fried with onions, to the more special version with cloves, black cardamom, cinnamon, ground turmeric, fresh ginger and ground coriander. If you’re using bulgur wheat as your base carb, perhaps you’d want to add some ras-el hanout or harissa paste, with pearl barley a few generous tablespoons of pesto, or change up the rice with coconut milk, peanut butter and a pierced red chilli. To add layers of flavour and use up odds and ends from the fridge or cupboard, think about adding sundried tomatoes or jarred artichokes for Mediterranean inspired dishes, and roasted jarred red peppers, olives or preserved lemons for Middle Eastern style one-pots. (And perhaps reduce the amount of salt accordingly.) If you’re not vegetarian, now’s the time to add in that last bit of chorizo or a few bacon lardons from the fridge, or the heel of parmesan you’ve been meaning to chuck into a tomato sauce.
