Chickpea Chilli Non Carne

INGREDIENTS

1 Small Onion

1 Red Pepper

1 Orange Pepper

2 Garlic Cloves (crushed)

1tsp Chilli Powder

2tsp Paprika

½tsp Cumin

1 Tin Chickpeas

1 Tin Canneloni Beans (you could use Kidney beans)

1 Tin Chopped Tomatoes

1 Vegetable Stock Cube or 400ml Stock

Handful Spinach (optional)

Peas (optional)

S&P

SERVE WITH

Guacamole

Rice

Sour Cream

Corn on the Cob

METHOD

- Start by dicing your onion and frying off in a large cast-iron pan with a drizzle of oil. Fry over a low/medium heat for 5 minutes.

- Chop the peppers into bitesized chunks and add to the pan. Sautee for another couple of minutes. Then crush in the garlic and add the powders. Stir and cook for a minute to release the flavours.

- Now, drain the chickpeas and the canneloni beans.

- Pour in the tinned tomatoes and stir, then add water to the tomato can to fill and pour that into the pot too.

- Add the beans and chickpeas and stir. Bring to the boil and simmer for an hour and a half to two hours. It will start to thicken and the flavours will develop.

- When you are almost ready to serve, add the spinach and frozen peas into the pot to cook for a couple of minutes.

- Chop the peppers into bite-sized chunks and add to the pan. Sautee for another couple of minutes. Then crush in the garlic and add the powders. Stir and cook for a minute to release the flavours.