Wednesday, September 23, 2009
Beans and Chickpeas in Spicy Sauce
Preparation time : 25 minutes
Cooking time : 20 minutes
2 tablespoons olive oil
1 small onion or 100 g, chopped
2 cloves garlic, chopped
1 medium green bell pepper or 150 g, chopped
½ teaspoon dried oregano
½ teaspoon dried rosemary
¼ teaspoon mild paprika
½ teaspoon chili powder
¼ teaspoon ground cumin
¼ teaspoon ground coriander
3 medium tomatoes or 450 g, pureed
1 tablespoon tomato paste
2 cubes MAGGI® Chicken Less Salt Bouillon
1 cup water or 250 ml
1 tin canned black beans or 240 g
1 tin canned cannellini beans or 240 g
1 tin canned chickpeas or 240 g, drained
2 tablespoons coriander leaves, chopped
Warm olive oil in a saucepan. Sauté onion and garlic until onion is tender then add green bell pepper, herbs and spices, tomato, tomato paste and MAGGI® Chicken Less Salt Bouillon cubes and stir for 5 minutes.
Add water, beans and chickpeas and bring to boil. Simmer over a low heat for 10 minutes.
Stir with chopped coriander and serve.
Cooking tips : Adjust amount of chili powder to your taste.
Fats : 5.60 g
Protein : 9.10 g
Carbohydrate : 32.00 g
Energy : 207.00 Kcal
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