Sunday, August 8, 2010

Mexican Three-Bean Chilli Stew

Serves 2-3

75g of each cowpea, cannellini beans & chickpeas – boiled or can (or your preferred legume)
2 tbsp vegetable oil
1 large onion finely chopped
½ red pepper deseeded and diced
1 tbsp garlic ginger paste
1 tsp ground cumin powder
1 tsp ground coriander powder
1 tbsp chilli powder
1 tsp dried oregano
3 tbsp tomato puree
200g canned chopped tomatoes
1 tsp sugar
1 vegetable stock cube
Fresh coriander & slices of red onion for garnishing


Heat oil in a large pan, sauté onion, diced red pepper & garlic ginger paste in vegetable oil for 2 minutes. Add dried oregano, cumin, coriander, chilli powders, chopped tomatoes & tomato puree stir for 2 more minutes.

Add one bowl of water stir soup well, add soup cube, sugar and bring to boil for about 5 -10 minutes.

When soup forms into a thick creamy texture reduce heat, add boiled legumes, salt to taste, mix well.

Ladle soup into bowls garnish with sliced onion and coriander.

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