A colourful veggie dish packed full of flavour.
|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|
|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|
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.