Recipe

Serves:  4 people | Prep time:  10 minutes   | Cooking time:  25 minutes

Mexican | Dairy Free | Gluten Free | Vegitarian | Main

Ingredients

• 1 Red Onion
• 1 Yellow Pepper
• 1 Courgette  
• 200g Cherry Tomatoes
• 2 cloves of Garlic  
• 400g tin Chickpeas
• 400g tin Red Kidney Beans  
• 2 x 400g tins Chopped Tomatoes
• 10g Paprika
• 25ml Olive Oil  
• Salt and Black Pepper
• 200g Basmati Rice

Method

1. While prepping the chilli, cook the Basmati rice as per the instructions on the pack.
2. Peel and finely chop the red onion. Then, peel and mince the garlic.
3. In a large saucepan heat the oil, sauté the onion and garlic on a heat for 5 minutes.  
4. Chop the pepper into small chunks and add to the pan, cooking for a couple of minutes. Add the chopped tinned tomatoes and the paprika and bring to the boil.
5. Chop the courgette into chunks the same size as the pepper and add to the pan. Then, lower the heat and simmer for 5 minutes.
6. Drain the beans and the chickpeas and add to the pan also, seasoning with some salt and black pepper.  
7. Cook for another 10 minutes, then serve alongside the rice.