1 onion, diced

1 green pepper, deseeded and sliced

4 cloves garlic, crushed

1 tablespoon olive oil

2 tablespoons tomato purée

2 tablespoons smoked paprika powder

1 teaspoon ground coriander

1 teaspoon ground cumin

200 g tin white lobia boiled

200 g tin red kidney beans boiled

200 g chickpeas boiled

300 ml vegetable stock

For the Salsa:

200 g tomatoes, finely diced

1 small red onion, diced

2 tablespoons chopped coriander, plus extra to serve

Juice of 1 lime

4 teaspoons olive oil


In a frying pan, cook the onion, green pepper and garlic in the oil for 5 minutes. Add the tomato purée, paprika, coriander and cumin, then cook for another minute. Then place the beans and chickpeas in a cooker and add the stock. Cover and cook on low heat for 4 hrs.  Mix all the salsa ingredients together in a bowl and season with black pepper. Mix in into the beans. Sprinkle with coriander. Serve with chapatis, or boiled white rice.


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