CHILLI BEAN VEGAN

 

Hot, spicy, chewy and warming all at the same time. Serve with couscous to mop up all the delicious sauce. It will keep in the fridge for several days.

Cost per student: £1.20 (€1.35)

 

Preparation time: 10 minutes Cooking time: 1 hour

 

Ingredients (serves 3-4)

1 carrot

1 red pepper 

400g-tin of chopped tomatoes

200g-tin of sweetcorn 

2 cloves of garlic 

Pinch of salt and pepper

1 onion 

2 teaspoons of chilli powder

2 teaspoons of cumin 

1 teaspoon of paprika 

2 teaspoons of mixed herbs

200g-tin of chickpeas

200g-tin of kidney beans

1 vegetable stock cube

500ml of boiling water 

300g Couscous

 

Equipment

Large saucepan with a lid

Sharp knife

Chopping board

Wooden spoon

 

1. Add oil to pan and heat on medium for 1 minute. Add onion and cook for 2 minutes.

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2. Add red pepper, carrot and garlic and cook for 10 minutes, stirring occasionally.

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3. Add salt and pepper, cumin, chilli powder, paprika and mixed herbs and mix into vegetables for 1 minute.

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4. Add tomatoes, chickpeas, beans and sweetcorn and cook for 5 minutes.

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5. Crumble the stock cube over the pan and add the boiling water, bring to boil and simmer for 30 minutes.

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6. Pour the couscous into a large bowl (1/2 cup per person) and add boiling water (1/2 cup person). Leave for five minutes before adding a dash of oil and a pinch of salt.

 

7. Fluff up couscous using a fork and spoon into bowls.

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7. Serve chilli-beans with a sprinkle of freshly-chopped coriander.