Ingredients
2 garlic cloves
1 onion – finely diced
1 large red chilli – de-seeded and finely chopped
1 medium carrot – peeled and diced
1 stem celery – sliced thinly
2 teaspoons ground cumin
1 teaspoon hot smoked paprika
1/2 teaspoon garam masala
1/4 teaspoon ground cinnamon
1 cup water
2 x 400g tins chopped tomatoes in juice
1 x 400g can black beans – drained and rinsed
1 x 400g can kidney beans – drained and rinsed
Handful fresh coriander – roughly chopped
Olive oil or coconut oil for sautéing
Salt and cracked black pepper
Preparation
Step 1
Heat a generous glug of oil in a large pot over a medium heat.
Step 2
Add the garlic, onions, chilli, carrot and celery. Cook for 10 minutes, stirring regularly, until the onion is tender and translucent.
Step 3
Add the spices. Cook for a further three minutes.
Step 4
Add the water, tomatoes and beans. Bring to a rolling boil before reducing to simmer for 60–70 minutes until thickened.
Step 5
Remove from the heat and stir through the coriander.
Season generously with salt and cracked black pepper.
Recipe by Kelly Gibney
