I wanted to ramp my original
up a noch so i came up with this recipe. It’s not particularly hot, I’m out of my beloved adobo chilli flakes. Luckily Chris is going the the States next month and can get me some more!
2 tablespoons olive oil
2 medium onions, peeled and diced
4 cloves of garlic, peeled and diced
2 carrots, diced
2 tablespoons ground cumin
2 tablespoons ground coriander
2 tablespoons smoked paprika
1 teaspoon ground cinnamon
1/2 teaspoon chilli powder (or to taste)
1 tablespoon dried oregano
2 x 400 g tins of red kidney beans, drained and rinsed
2 x 400 g tins of black beans, drained and rinsed
1 x 400 g tin of chickpeas, drained and rinsed
2 x 400 g tins of chopped tomatoes
1 capsicum, diced
1 zucchini, diced
1/2 cup quinoa
6 cups vegetable stock
1/2 teaspoon liquid smoke
Salt and pepper to taste
Fry onions, garlic and carrot for about 5 minutes, or until softened.
Add the spices and dried herbs, then fry for 2 minutes
Stir in the rest of beans, chickpeas, vegetables, quinoa, liquid smoke then add the stock.
Bring it to the boil, then reduce to a low heat and let it simmer for at least 1 hour, or until thickened and reduced, stirring regularly to avoid burning on the bottom.
Top with soy sour cream, avocado or guacamole and serve with rice,
tortillas or tacos.