Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
- ½ cinnamon stick
- ½ tsp black peppercorns
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 carrot (approx. 100 g), cut in pieces
- 1 red pepper (approx. 150 g), cut in pieces
- 5 sprigs fresh coriander, leaves only
- 1 onion (approx. 150 g), quartered
- 2 garlic cloves
- 2 - 4 fresh bird's eye chillies, deseeded if desired, to taste
- 30 g olive oil
- 400 g tinned chopped tomatoes
- 240 g tinned chickpeas, rinsed, drained (1 x 400 g tin)
- 240 g tinned cannellini beans, rinsed, drained (1 x 400 g tin)
- 240 g tinned kidney beans, rinsed, drained (1 x 400 g tin)
- 1 Tbsp tomato purée
- 2 Tbsp vegetable stock paste (see tip)
- ½ tsp dried chilli flakes
- Nutrition
- per 1 portion
- Calories
- 969.3 kJ / 231.7 kcal
- Protein
- 9.9 g
- Carbohydrates
- 34.7 g
- Fat
- 7.2 g
- Saturated Fat
- 0.9 g
- Fibre
- 9.7 g
- Sodium
- 226.5 mg
Alternative recipes
Coconut Dhal
20 Min
Vegetable and Chickpea Tagine
50p
Chickpea and Tomato Rogan Josh
25 Min
Mexican Black Bean Tacos with Sweetcorn Salsa and Avocado
30p
Aubergine, Coconut and Peanut Curry
25 Min
Indian-spiced Roast Butternut and Chickpea Curry
45p
Red Lentil, Kale and Rosemary Pasta
30p
Jackfruit and Bean Chilli with Spicy Avocado Purée
30p
Root Vegetable Hotpot with Harissa
40p
Coconut and Spinach Dahl
50p
Lentil and Vegetable Bolognese Sauce
45p
Sweet Potato and Spinach Curry with Cauliflower Rice
40p