25/11/2020 
CategoryEveryday, Hot Meals, Hot Meals, Lunch, Vegan, Vegetarian
Yields6 ServingsQuarter (1.5 Servings)Half (3 Servings)Default (6 Servings)Double (12 Servings)Triple (18 Servings)
Classification
NSW: EVERYDAY ACT: GREEN
Ingredients
2 tbsp olive oil
1 onion, finely chopped
1 tsp mixed herbs
3 garlic cloves, crushed
1 x 420g can mixed beans, drained and rinsed
1 x 420g can chickpeas, drained and rinsed
1 x 425g can corn kernels
1 x 425g can diced tomatoes
1 tbsp tomato paste
1 tbsp sweet chilli sauce
Method
1
Place olive oil in a large saucepan over medium heat, add the onion and cook until softened. Add the mixed herbs and cook for a further minute.
2
Reduce heat to low and add the remaining ingredients.
3
Cover and simmer for 15 minutes, stirring occasionally. Remove lid and cook for a further until the mixture has thickened (approximately 5 mins).
4
Serve.
Tips
- Garnish with cheese, yoghurt, guacamole, and/or fresh coriander.
- Serve on warm tortillas with rice, on jacket potatoes or with homemade tortilla chips.
Ingredients
2 tbsp olive oil
1 onion, finely chopped
1 tsp mixed herbs
3 garlic cloves, crushed
1 x 420g can mixed beans, drained and rinsed
1 x 420g can chickpeas, drained and rinsed
1 x 425g can corn kernels
1 x 425g can diced tomatoes
1 tbsp tomato paste
1 tbsp sweet chilli sauce
Directions
1
Place olive oil in a large saucepan over medium heat, add the onion and cook until softened. Add the mixed herbs and cook for a further minute.
2
Reduce heat to low and add the remaining ingredients.
3
Cover and simmer for 15 minutes, stirring occasionally. Remove lid and cook for a further until the mixture has thickened (approximately 5 mins).
4
Serve.
