Proof that mid-week dinners don't need to be complicated, packed with ingredients and need numerous pots and pans!

INGREDIENTS 

  • 1 fresh chili, deseeded and thinly sliced
  • 1 red onion, diced 
  • 1 tsp smoked paprika
  • 1 tsp ground cumin 
  • 2 garlic cloves 
  • 1 bunch of coriander 
  • Olive oil 
  • 2 peppers, deseeded and chopped 
  • 1 x 400g chickpeas, drained and rinsed 
  • 1 x 400g black beans, drained and rinsed 
  • 1 bottle Passata  (organic, 100% where possible). 

METHOD

  1. In food processor, process together the chili, onion, paprika, cumin, garlic, stalks of coriander and 2 tbsp of olive oil. 
  2. Heat pan on medium heat, add in prepared chili paste, peppers, chickpeas and black beans,
  3. Add a pinch of salt and pepper and pour in passata. 
  4. Stir well, place lid on and simmer for 10-15 minutes until sauce slightly thickens. 
  5. Serve with extra coriander and some steamed rice or cauliflower rice