How tasty does this look?
Okay, I have a confession to make….I didn’t actually make this dish (but I helped!)
We have our 20 year old god-son (Tom) from the UK staying with us and he made it 🙂 Yeah, don’t you love a guy who can cook!
This is a great one-pot meal that is quick and easy to make – especially when you have someone helping you. Despite having to simmer for about 1 hour, it only took about 15 mins to put together.
As per usual we didn’t stick exactly to the recipe, due mostly to what was available in the fridge, plus we added a few extra spices.
It is delicious on it’s own, but even more delicious with some guacamole and a squeeze of lime…
- 2 medium brown onions, peeled and diced
- 3 garlic cloves, crushed
- 4 carrots, diced
- 2 zucchini, diced
- 1 medium eggplant, diced
- 1 green or red capsicum, diced
- 1 tablespoon extra virgin olive oil
- 1 teaspoon chilli powder
- 2 teaspoons ground cumin
- 1½ teaspoons ground cinnamon
- 1 teaspoon paprika
- 1 teaspoon oregano
- 2 cups chicken stock
- freshly ground black pepper
- 400 g tinned chickpeas, drained and rinsed
- 400 g tinned red kidney beans, drained and rinsed
- 2 x 400 g tinned chopped tomatoes
- 500 g quality minced beef or lean turkey mince
- 1 small bunch fresh coriander, washed
- 2 tablespoons balsamic vinegar
- 1 tablespoon worchestershire sauce
- To Serve:
- basmati rice
- natural yoghurt
- 1 lime
- Green Salad
- Peel and finely chop the onions, garlic, carrots, zucchini, eggplant and capsicum – don't worry about the technique, just chop away until fine.
- Place your largest casserole-type pan on a medium high heat.
- Add olive oil and all your chopped vegetables.
- Add the chilli powder, cumin, cinnamon, paprika, oregano and pepper.
- Stir every 30 seconds for around 7 minutes until softened and lightly coloured. If the mix starts to stick, add a little chicken stock
- Add the chickpeas,kidney beans, tinned tomatoes and remaining chicken stock.
- Cook for 2 minutes.
- Add the minced beef or turkey, breaking any larger chunks up with a wooden spoon.
- Pick the coriander leaves and place them in the fridge.
- Finely chop the washed stalks and stir in.
- Add the balsamic vinegar and season with a good pinch of salt and pepper.
- Bring to the boil and turn the heat down to a simmer with a lid slightly askew for about an hour, stirring every now and again to stop it catching
- Serve with fluffy rice, yoghurt, guacamole, a few wedges of lime and a salad.
- Place everything in the middle of the table and let everyone help themselves.
- Sprinkle the chilli with the coriander leaves just before serving.
Recipe adapted from here
Per Serve: 1326 kJ or 315 calories; P23g Fat 12g SFat 3g CHO 23g Fibre 9g
Note that this recipe can be made ahead of time and stored in the fridge for 3-4 days or frozen for up to 1 month.