Ingredients

The following ingredients have 4 Servings
  • 1 tbsp olive oil
  • 1 medium onion (sliced)
  • 1 carrot peeled and diced
  • 400 g can chopped tomatoes
  • 150 g can cannellini beans (rinsed and drained)
  • 400 g can chickpeas (rinsed and drained)
  • 400 g can kidney beans (rinsed and drained)
  • 200 ml vegetable stock
  • 1 tbsp lemon juice
  • 1/2 tsp chilli powder
  • 1 tsp Dijon mustard
  • Salt and freshly ground pepper to season
  • 1 tbsp freshly chopped coriander

Instruction

  • In a large saucepan / casserole pot heat the olive oil and then sauté the onion and carrot for about 5 minutes.
  • Stir in the tomatoes, cannellini beans, chickpeas, kidney beans and vegetable stock. Bring to the boil.
  • Turn down to a simmer and then stir in the lemon juice, chilli powder, and Dijon mustard. Season to taste and simmer for a further 5 minutes until the beans are softened.
  • Serve topped with the freshly chopped coriander.