You will need (serves 3-4):
1 large sweet potato
1 x 400g tin black beans
1 large carrot
1/2 cup sweetcorn
1 onion
2 cloves garlic
1 x 400g tin chopped tomatoes
1 1/2 cups vegetable stock (made with 1/2 stock cube)
3 tablespoons tomato puree
1 teaspoon dried chillies
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon herbs de Provence
1 teaspoon oregano
ground pepper to taste
Method:
- Finely chop the onion and mince the garlic. Peel the sweet potato and carrot and chop into chunks.
- In a large pot over a medium heat, fry the onion and garlic in a little water for 3-4 minutes until softened.
- Add all the herbs and spices to the pot (chillies, paprika, cumin, herbs de Provence, oregano and black pepper). Fry these off for 2-3 minutes, continually stirring.
- In a large pot over a medium heat, fry the onion and garlic in a little water for 3-4 minutes until softened.
- Add all the herbs and spices to the pot (chillies, paprika, cumin, herbs de Provence, oregano and black pepper). Fry these off for 2-3 minutes, continually stirring.
- Add all the other ingredients to the pot (except the sweetcorn) and mix together.
- Bring to the boil and then reduce to a simmer for 30-35 minutes.
- Stir through the sweetcorn and allow to heat through for a few minutes before serving.
I served this with some fresh homemade guacamole, which is super easy to make and so much tastier than buying a supermarket one. I just mashed up one ripe avocado and then added a little lemon juice, ground pepper, salt and chilli flakes - yum!
Download this recipe
I served this with some fresh homemade guacamole, which is super easy to make and so much tastier than buying a supermarket one. I just mashed up one ripe avocado and then added a little lemon juice, ground pepper, salt and chilli flakes - yum!
Download this recipe
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