Red pepper and kidney bean tagine

Recipe from: 7 May 2010

Ingredients 14
Servings 6
Time 10 mins


  • 1
    olive oil
  • 2
    medium onions, chopped
  • 3
    garlic, chopped
  • 3
    red bell peppers, chopped
  • 1
    green bell pepper, chopped
  • 1
    cumin seeds, finely ground
  • 2
    smoky hot paprika
  • 1/2
    ground cinnamon
  • 2
    tins (410g each) peeled and diced tomatoes
  • 125
    baby marrows (zucchini)
  • salt, to taste
  • 2
    tins (410g each) red kidney beans, drained
  • 1/4
    fresh coriander (cilantro), chopped
  • 1/4
    fresh mint, chopped


20 mins
Heat oil in a large pan over medium-high heat.

Add onion, garlic and peppers, saute until softened.

Add peppers, onion and garlic.

Add cumin, paprika and cinnamon and cook for a few seconds or until fragrant.

Add tomatoes and babymarrows, season to taste with salt, cover and cook for 15 minutes over medium-low heat.

Add beans and gently reheat until simmering.

Sprinkle with coriander and mint and serve with couscous.

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Read more on: sauté

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