Recipe Index

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• 14 oz roasted vegetables (peppers, courgette, sweet potato or a mix), cut into chunks
• 14 oz can kidney beans, drained and rinsed
• 14 oz can chopped tomatoes
• 8¾ oz packet cooked mixed grains
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chilli powder
• 1/2 tsp fine salt

Method

1. Heat the oil in a large saucepan over a medium heat and add the roasted vegetables. Cook for 2-3 minutes, stirring, until warmed through and starting to colour at the edges.
2. Stir in the cumin, smoked paprika and chilli powder and cook for 30 seconds until fragrant.
3. Tip in the chopped tomatoes and kidney beans, add the salt, and stir well.
4. Bring to a simmer, then cook gently for 12-15 minutes, stirring occasionally, until the sauce has thickened slightly. Add a splash of water if it looks dry.
5. Meanwhile, heat the mixed grains according to the packet directions.
6. Taste the chilli and adjust the salt and heat, then serve spooned over the warm grains.

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).