| 13 | 10 | 489 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 5 min | 2 |
| 3 clove(s) | Garlic |
| 1 bunch | Green onion |
| 1 medium pepper(s) | Yellow bell pepper |
| 1 can(s) (15 oz) | Red kidney beans, canned, drained |
| 1 tbsp | Tomato puree, canned |
| 1 can (15oz) | Whole tomato, canned |
| 1 tbsp | Maple syrup, pure |
| 1 1/2 tsp | Cumin |
| 1 tsp | Coriander, ground |
| 1 tsp | Salt |
| 1/2 tsp | Black pepper |
| 1 avocado(s) | Avocado (for serving) |
| 1/2 tsp | Hot pepper (chili) flakes (as desired, for serving) |
Heat the garlic, scallions, puree, herbs, spices and seasoning over a low heat.
When soft add the tomato purée, syrups, pepper and kidney beans.
Bring to the boil over a medium heat and cook for 5 minutes.
Serve with toasted pitas, ripe avocado, fresh coriander and chili flakes.
Enjoy!
| Meat Alternative | 1.4 |
| Vegetables | 5.6 |
