Ingredients:
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
Method:
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.
