Spicy Mixed Bean Vegetarian Stew
Easy midweek, tasty supper
Equipment
- Large saucepan
Ingredients
- 1 tablespoon vegetable oil
- 1 onion peeled and chopped
- 2 teaspoons cumin seeds
- 1 large sweet potato peeled and cubed
- 1 x 400g can chopped tomatoes
- 500 ml vegetable stock
- 1 400g can kidney beans drained and washed
- 225 g cooked weight or 1 400g / 14oz tin chickpeas
- 2 teaspoon coriander powder
- 1 teaspoon chilli powder
- 3 tablespoons white wine vinegar
- 3 tablespoons runny honey
- 1 tablespoon tomato puree
- Salt and pepper to taste
Instructions
- Put the oil in in a large frying pan (with a lid if possible)
- Add the onion and cook for a few minutes until it starts to soften
- Add the cumin seeds and cook for a couple of minutes
- Add the sweet potato, stir and cook for 3-4 minutes
- Add the chopped tomatoes, vegetable stock, coriander and chilli powder
- Add the kidney beans and chickpeas
- Add the honey, white wine vinegar and tomato puree
- Stir, bring to the boil and then a gentle simmer
- Cook for 30-40 minutes on a gentle heat with the lid on
- Taste and adjust seasoning
- Serve with rice
Notes
Can be reheated in the oven in a casserole dish or in a large saucepan on the hob