Chilli Stew for Vegetarians
- 1 tblspn good olive oil
- 2 cloves garlic, crushed
- 1 onion, diced
- 1 tspn chilli powder
- 2 tspns ground cumin
- ½ tspn ground cinnamon
- 1 tspn cayenne pepper
- 750ml vegetable stock
- 2 x 400g cans crushed tomatoes
- 1 x 440g can red kidney beans, rinsed and drained
- 2 x 300g cans chickpeas, rinsed and drained
- 1 x 310g can corn kernels, drained
- 2 tblspns tomato paste
Soak the burghul (cracked wheat) in 250ml (1 cup) of hot water for 10 minutes. Heat olive oil in a heavy based pan and cook the diced onion until soft and golden.
Add garlic, chilli powder, cayenne, cumin and cinnamon and cook, stirring constantly for about a minute.
Add tomatoes, stock and burghul. Bring mixture to the boil and simmer for 10 minutes. Then stir in the beans, chickpeas, corn and tomato paste. Simmer the mixture for 20 minutes, stirring often so the mixture doesn’t stick to the bottom of the pan.
Serve with corn chips, guacomale and sour cream.