Clea Grady
A faithful crowd pleaser and a one-pot wonder. Great in a big bowl on its own, in a burrito or wrap, with rice, or with a big old plate of nachos. You just can’t go wrong!
Serves 4, or 2 with leftovers
Olive Oil
1 large onion (white or red)
3 cloves ogarlic
1 tsp cumin powder
1 tsp coriander
Good splash of soy sauce
Good squirt of tomato puree
2 carrots
2 celery stalks
1/2 tsp (or more if you like spice) cayenne pepper
1/2 tsp smoked paprika
Good splash of your favourite hot sauce (optional)
1 tin chickpeas
1 tin kidney beans
1 tin cannellini beans
2 tins chopped tomatoes
Salt and pepper to taste
A faithful crowd pleaser and a one-pot wonder. Great in a big bowl on its own, in a burrito or wrap, with rice, or with a big old plate of nachos. You just can’t go wrong!
Serves 4, or 2 with leftovers
1. Put a good splash of olive oil in a pot and get it on a low/medium heat.
2. Chop up your onion and toss in the pot.
3. Chop up your garlic and throw in after a couple of minutes.
4. Add your cumin, coriander, paprika and cayenne and mix well.
5. Add your soy sauce and tomato puree and mix.
6. Chop up your carrots and put them in.
7. Then goes your celery, chopped, but not too fine (the carrot and celery add texture and a bit of crunch).
8. Open your tins of beans, pour into a colander and rinse well in cold water.
9. Add all the beans to the pot and mix well.
10. Add the 2 x tins of tomatoes and mix again.
11. Salt and pepper to taste and then leave simmering away for a good 30 minutes.
12. Taste before serving – if it tastes great then you’re ready!
If you make in advance, leave simmering for 30 minutes or so, stirring occasionally, and then let it sit covered for a few hours. Heat up again before serving. These flavours love getting to know each other, so a little time is never a bad thing.
Enjoy!
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