Ingredients
- 400g can red kidney beans
- 200g chopped vegetables (celery, carrot, peppers, mushrooms)
- 400g can tomatoes
- 750ml low salt vegetable stock
- 1 onion
- 2 cloves garlic
- 4 tablespoons tomato puree
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper
- 1 teaspoon smoked paprika
- Juice of a lime
- Fresh coriander to garnish
- 2 tablespoons olive oil
- Brown rice, pasta or cous cous (cooked to packet instructions)
Method
- Heat the olive oil in a saucepan, add the onion (chopped) and gently cook for 5 minutes on a medium heat or until softened.
- Add all the chopped vegetables, chopped garlic and spices. Stir and cook for 5 minutes.
- Add the tomato puree, tinned tomatoes, vegetable stock and kidney beans. Stir gently to combine everything.
- Bring to the boil, cover pan and simmer for about 30 minutes or until the veg have cooked.
- Cook the rice, pasta or cous cous to packet instructions.
- Add the lime juice a little at a time whilst tasting. Garnish with chopped coriander.
Recipe originally published on the Made in Hackney website.