Description
This fast and easy vegan dinner is sure to become a regular in your cooking repotoire. It's a great standard for easy vegan meal prep too!
Ingredients
Scale
- 2 Tbsps olive oil (extra virgin)
- 1 large onion (diced)
- 3 medium carrots (sliced)
- 1 red pepper (sliced)
- 2 cloves garlic
- 2 cans chopped tomatoes
- 1 can black beans
- 1 can chickpeas
- 1 tbsp mild chilli powder
- 1 tsp cumin
- 1 cup vegetable stock (250 ml)
Instructions
- Dice onion, mince garlic and set aside. Slice carrots and red pepper.
- Add oil to a large pot and heat on medium. Once heated add the onions, carrots and red pepper until onions are almost translucent.
- Add garlic and stir until fragrant, being careful not to burn it.
- Add the two cans of chopped tomatoes.
- Add the vegetable stock, stir and let boil for ten minutes or until all the vegetables are cooked.
- Add the black beans and chickpeas and continue to cook for a few minutes until they are heated.
- Serve alone or with rice or on a jacket potato and enjoy!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Calories: 234
- Sugar: 11
- Sodium: 597
- Fat: 8
- Saturated Fat: 1
- Carbohydrates: 35
- Fiber: 11
- Protein: 9
