Prep
5m
Cook
20m
Total
25m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Heat the olive oil in a large saucepan over medium heat.
Step 2
Peel and finely chop the onion, then add it to the pan and cook for 5-7 minutes until softened.
Step 3
Peel and finely chop the garlic cloves, then stir them into the onion along with the cumin, paprika, and hot chilli powder. Cook for another minute until fragrant.
Step 4
If using, stir in the chipotle chilli paste and miso paste.
Step 5
Add the tinned chopped tomatoes, seasoning with a pinch of salt and pepper, leave to simmer gently for 10-15 minutes. Taste and adjust seasoning as needed.
Step 6
Stir in the drained chickpeas and beans, leave to cook gently for a further 5-10 minutes.
Step 7
Serve each portion with half an avocado sliced on top, a spoonful of yogurt, and some sliced spring onion.
For
4
M
I
1
tbsp
Olive oil
1
Onion
2
Garlic cloves
1
tspn
Cumin
1
tspn
Paprika
1/2
tspn
Hot chilli powder
1
tspn
Chipotle chilli paste, optional
1
tspn
Miso paste, optional
1
x 400g tin
Chopped tomatoes
1
x 400g tin
Kidney beans
1
x 400g tin
Chickpeas
1
x 400g tin
Black beans
Serve with:
2
Avocado, 1/2 per portion
40
g
Yogurt, 10g per portion
4
Spring onion, 1 per portion, sliced
Per Serving
Calories
400kcal
Fat
16g
Carbs
58g
Protein
17g
Fibre
19g
Made it?
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Katie H
17 days ago
Needed this ! Great dish 😍
Like
Reply
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Rosa
17 days ago
Yum, so glad you loved it!
Like
Reply
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Prep
5m
Cook
20m
Total
25m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Heat the olive oil in a large saucepan over medium heat.
Step 2
Peel and finely chop the onion, then add it to the pan and cook for 5-7 minutes until softened.
Step 3
Peel and finely chop the garlic cloves, then stir them into the onion along with the cumin, paprika, and hot chilli powder. Cook for another minute until fragrant.
Step 4
If using, stir in the chipotle chilli paste and miso paste.
Step 5
Add the tinned chopped tomatoes, seasoning with a pinch of salt and pepper, leave to simmer gently for 10-15 minutes. Taste and adjust seasoning as needed.
Step 6
Stir in the drained chickpeas and beans, leave to cook gently for a further 5-10 minutes.
Step 7
Serve each portion with half an avocado sliced on top, a spoonful of yogurt, and some sliced spring onion.
For
4
M
I
1
tbsp
Olive oil
1
Onion
2
Garlic cloves
1
tspn
Cumin
1
tspn
Paprika
1/2
tspn
Hot chilli powder
1
tspn
Chipotle chilli paste, optional
1
tspn
Miso paste, optional
1
x 400g tin
Chopped tomatoes
1
x 400g tin
Kidney beans
1
x 400g tin
Chickpeas
1
x 400g tin
Black beans
Serve with:
2
Avocado, 1/2 per portion
40
g
Yogurt, 10g per portion
4
Spring onion, 1 per portion, sliced
Per Serving
Calories
400kcal
Fat
16g
Carbs
58g
Protein
17g
Fibre
19g
Made it?
Cancel
Katie H
17 days ago
Needed this ! Great dish 😍
Like
Reply
Cancel
Rosa
17 days ago
Yum, so glad you loved it!
Like
Reply
Cancel
