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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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A delicious find! A hearty vegetarian dish...serve as a main or along side a grilled chicken breast or steak for the meat loving man/lady in your life. :) Ingredients:
1 tablespoon olive oil |
1 red onion, finely chopped |
2 garlic cloves, crushed |
1 celery rib, chopped |
2 teaspoons ground cumin |
1/2 teaspoon chili powder |
1 tablespoon tomato paste |
1 carrot, chopped into small dice |
1 zucchini, chopped into small dice |
1 small red capsicum, seeds removed, chopped |
400 g chickpeas, rinsed, drained |
400 g red kidney beans, rinsed, drained |
400 g crushed tomatoes |
coriander leaves, to garnish |
brown rice, to serve |
natural yoghurt or light sour cream, to serve |
Directions:
1. Heat the oil in a large saucepan over medium heat. Cook the onion, garlic, carrot and celery, stirring, for 5-6 minutes until softened.
2. Add the spices and stir for 1-2 minutes until fragrant, then add the tomato paste and stir for 1 minute.
3. Add the zucchini, capsicum, chickpeas, kidney beans, tomatoes and 2/3 cup (165mL) water, then bring to the boil.
4. Reduce heat to low and simmer for 10-15 minutes or until thickened.
5. Season with sea salt and freshly ground black pepper, then scatter with coriander leaves (optional).
6. Serve with rice and yoghurt or sour cream.
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