Red pepper and kidney bean tagine

6 servings Prep: 10 mins, Cooking: 20 mins
Rate this recipe
A seriously comforting mix of vegetable goodness and smoky heat from the spices.

By Food24 May 07 2010
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Ingredients (14)

1 Tbs fresh chillies — 573
2 onions — medium, chopped
3 cloves garlic — cloves, chopped
3 red pepper — chopped
1 green pepper — chopped
1 tsp cumin — ground
2 tsp smoked paprika
1/2 tsp cinnamon — ground
2 tin tomatoes — peeled,diced
125 g courgettes — baby
salt — to taste
2 red kidney beans — drained
1/4 cup fresh coriander — chopped
1/4 cup fresh mint — chopped
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Method:

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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