Mexican Three-Bean Chilli Stew

Serves 2-3

Ingredients

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

Method

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.