Serves 4
Ingredients:
1 large brown onion, diced
2 green chillies, diced
2 cups of vegetable broth
1 can pureed tomatoes
1 green capsicum, diced
1/4 tsp paprika
3 tsp cumin
1 tbsp chilli flakes
1 tbsp pure maple syrup
2 cups of frozen corn, thawed
1 can chickpeas, rinsed well
1 can cannellini beans, rinsed well
1/2 tsp himalayan salt
1/4 tsp cayenne pepper
1 cup tomato passata
small bunch of fresh coriander leaves, finely chopped
Place onion, chilli, vegie broth, pureed tomato, capsicum, paprika, cumin and chilli flakes in a large pan, cover and bring to the boil. Reduce to medium heat and simmer for approx 40 minutes or until most of the liquid has absorbed. Next add tomato paste, maple syrup, corn, beans, chickpeas, tomato paste, salt and cayenne pepper. Continue to cook over medium heat until beans and corn are warmed, approx 5 minutes. Garnish with coriander leaves and enjoy!