The peppers used here were left over ingredients but you can literally throw at this dish what you have or like.
Ingredients (serves 2)
- 3 parsnips, peeled and chopped in small cubes
- 1 onion, finely chopped
- 1 tin of mixed beans, drained
- 2 cloves of garlic, finely chopped
- 2 tbsp extra virgin olive oil
- ½ red pepper & ½ yellow pepper, thinly sliced
- 1 tsp of hot ground chilli
- 1 tsp sweet paprika
- 1 tsp ground cumin
- A small bunch of fresh coriander
- ½ lemon
Method
Bring a sauteing pan to a medium heat and add the olive oil and the chopped onion. Sweat the onion for 4-5 minutes until soft. Add the garlic and the peppers and cook for 2-3 more minutes. Next add the dried spices and stir to coat everything.
Drain the beans and rinse them under a running tap in a colander. Add the beans and the chopped parsnip to the pan. Cook for a couple of minutes stirring to coat with all the spices, add a small cup of water and the vegetable bouillon, cover and cook slowly for 10-12 minutes until the parsnip is soft. Season with some salt and serve with some chopped coriander and a slice of lemon.
You can accompany the chilli with some rice, yogurt or guacamole. Delicious as it is though.