Red bean and red pepper tagine

4 servings Prep: 10 mins, Cooking: 25 mins
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A colourful veggie dish packed full of flavour.

By Food24 November 03 2009
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Ingredients (13)

60.00 ml fresh chillies — 573
4.00 red pepper — deseeded and chopped
3.00 onion — chopped
4.00 garlic — cloves, crushed
2.00 ml cumin — ground
2.00 ml coriander — ground
2.00 ml paprika
820.00 g tomatoes — chopped
800.00 g red kidney beans
4.00 celery stalks — sliced
15.00 ml chilli paste
60.00 ml fresh coriander — chopped
60.00 ml fresh mint — chopped
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Heat oil in a large pan and add peppers, onion and garlic. Cook until softened, stirring.
Add spices and cook for 30 seconds, stirring, to release flavours.
Pour in tomatoes. Drain liquid from the beans into the pan and add celery, 10-15 ml chilli paste and salt, to taste. Cover and simmer for 15 minutes, or until celery is just tender.
Stir in beans and gently heat through until simmering. Add chopped herbs. Serve on a bed of couscous. Serves 4.

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