Prep time: 10 mins
Cooking time: about 1hr
This recipe is a family favourite, which is surprising given the number of vegetables. There’s just something about the simple combination of spices, which gives this dish its earthy taste and smell. I like to add a little leftover black coffee and few glugs of beer during the initial cooking process, which I swear adds an extra layer of flavour. It’s also a good excuse to crack open a brew – whichever type you find in the fridge. I would recommend using fresh chillies as well, if your family can handle the heat. Serve over rice, or with cornbread or tortilla chips. Feeds 7 mouths.
- 1 can kidney beans
- 1 can chickpeas
- 2 cans diced tomatoes
- 2 cups water
- 1-2 sticks celery
- 1 large bell pepper (red, green, or yellow)
- 1 large carrot
- 1 brown onion
- 1-2 cloves garlic
- 1-2 tsp cinnamon
- 1-2 tsp cumin
- 1/4-1/2 tsp chilli powder
- salt and pepper (to taste)
- coriander (for garnish)
- cheddar cheese
- sour cream
- Olive oil
- Chop carrot, pepper, onion, and garlic into sizeable chunks for even cooking.
- Heat pot on high heat, add a little olive oil.
- Add vegetables and soften for a few minutes.
- Add cinnamon, cumin, and chilli powder, stir.
- Optional: after a few minutes, throw in some coffee and beer; cook until absorbed/evaporated.
- Drain beans and chickpeas.
- Add all remaining ingredients: i.e., beans, chickpeas, tomatoes, water, salt and pepper.
- Bring to boil; simmer for about one hour, or until vegetables are soft.
- Meanwhile, grate some cheese, chop coriander.
- Serve over rice, or with cornbread or tortilla chips.