Ingredients (serves 4)

  • 80ml (1/3 cup) extra virgin olive oil
  • 1 large red onion, peeled, finely chopped
  • 1 small red chilli, seeded, chopped
  • 1/2 red capsicum, chopped
  • 1/2 green capsicum, chopped
  • 1/4 tsp chilli flakes
  • 1/2 tsp of smoked paprika
  • 1/2 tsp ground cinnamon
  • 1 tsp ground cumin
  • 1 tsp dried thyme
  • 2-3 Australian garlic cloves, crushed
  • 420g can organic kidney beans beans, drained, rinsed
  • 420g can organic lentils, drained, rinsed
  • 425g can diced tomatoes
  • 1 tbs tomato paste
  • 1 cup chopped flat-leaf parsley

Method

  1. Place 2 tablespoons of oil in a large saucepan over medium heat. Add the onion, fresh chilli and capsicum and cook until softened. Add the chilli flakes, cinnamon, cumin and thyme and cook for a further minute.
  2. Reduce heat to low and add the garlic, beans, lentils, tomatoes, tomato paste and remaining oil.
  3. Cover and simmer for 15 minutes, stirring occasionally. Remove lid and cook for a further 5 minutes or until thickened.

To vary it – Stir through the parsley and serve with steamed brown rice.

Tip – Some homemade guacamole makes a nice accompaniment to this dish.

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