Benama Red Pinto Italian style
Serves
2
Good for:
Lunch,
Dinner
Ingredients
- 1 teaspoon coconut oil
- 2 onions, diced
- 1 medium courgette, cube
- 1 handful of chestnuts mushrooms, diced
- Spices (a pinch of each):
smoked paprika
ground cumin
ground turmeric
ground coriander
chilli flakes
salt & black pepper
sumac (optional) - 1 tin (400g) pinto beans, drained
- ¼ tin (1oog) chickpeas, drained
- 1 tin chopped tomatoes
- 125 ml red wine (small glass)
- 2 tbsp nutritional yeast
- 1 tbsp chopped basil leaves
- 2 lemon slices, squeezed
- 3 tbsp sunflower seeds
Step by Step Instructions
Step 1
Fry the diced vegetables in the oil and all the spices for 10 minutes over a medium heat, stirring regularly.
Step 2
Add pinto beans, chickpeas, chopped tomatoes and red wine and continue to stir for 5 minutes before adding the nutritional yeast. Serve with basil, lemon and sunflower seeds.
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