Vegan
Ingredients
1 tblsp olive oil
1 large carrot
1 large celery stick
1 medium onion
1 clove of garlic
1 red chilli
1 tblsp tomato puree
1 tsp ground cumin
fresh coriander leaves
2 bay leaves
1 cinnamon stick
1 tsp paprika
400g chopped tomatoes
100g chickpeas
100g kidney beans
100g black eye beans (or any variation of beans you have in your cupboard!).
Preparation
Step 1
Chop and dice the onions, celery garlic and fresh chilli. Heat a large saucepan and olive oil before adding the ingredients and cooking on a medium heat. Cook until the onions are translucent which is about 5-10 mins.
Step 2
Add tomato puree and stir for around 30 secs before adding the cumin, cinnamon, paprika, coriander and bay leaf. Fry for another minute.
Step 3
Add the chopped tomatoes, pepper and season. Leave to simmer on a low heat for 20 mins.
Step 4
Add all the beans, stir well and bring to the boil. Reduce the heat and cook for a further 15 mins until the beans are heated all the way through. You can add a small amount of water if needed. Adjust the seasoning to taste and serve.
Step 5
To serve, add a dollop of (vegan) sour cream, chilli and fresh coriander leaves.
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