Ingredients:
2 tablespoons oil
1 carrot, chopped (small cubes)
1 bell pepper, chopped
1 can sweet corn
1 can red beans
1 can peas (or 200 gr frozen peas)
1 can diced tomatoes in sauce + 1 tomato, diced
1 can tomato sauce (about 400-500 gr)
2 medium onions, finely chopped
2 cans chickpeas
2 cloves of garlic, crushed
1 tablespoon cumin powder
1 tablespoon chilli powder
2 tablespoons paprika
salt to taste
250 ml water
Instructions:
1. In a medium non-stick pot, add the oil, onions and garlic. Cook until softened, about 5 minutes.
2. Add the carrot (and the peas, if you use frozen) and water. Put the lid on and cook until the carrot is half-done.
3. Add the bell pepper. Cook with the lid on for about 5 minutes.
4. Add the chopped tomato, corn, beans, tomato sauce and spices (and peas, if you use canned).
5. Mix well and cook with the lid on for 5-10 minutes.
6. Add the chickpeas and cook for 2 minutes. Remove from the heat.
P.S. You can replace the chickpeas with pre-cooked lentils and the red beans with black beans.
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