INGREDIENTS
2 Tsp butter
1 red onion, thinly sliced
1 carrot, coarsely chopped
1 red capsicum, finely chopped
1 garlic, crushed
1 red chilli, finely chopped
1 Tsp ground cumin
¹/₂ Tsp ground cinnamon
¹/₂ Tsp ground nutmeg
400g can red kidney beans, drained and rinsed
400g can chickpeas, drained and rinsed
400g can diced tomatoes
¹/₂ cup vegetable stock
2 Tsp tomato paste
¹/₂ cup canned corn kernels, drained
2 tsp finely chopped parsley
METHOD
- Heat butter in a large saucepan over a medium heat. Cook onion, carrot, capsicum, garlic and chilli until onion is soft.
- Add spices and stir. Cook for 1 minute.
- Mix in the beans, chickpeas, tomatoes, stock and paste. Bring to a boil, then reduce heat and simmer, covered, for about 45 minutes, stirring occasionally, or until beans and chickpeas are tender.
- Add in the corn and stir. Simmer for a further 5 minutes.
- Serve garnished with parsley.
Tip: This recipe is great to freeze.
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