| 10 | 50 | 1285 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 40 min | 1 |
| 1 onion(s) | Sweet onion (chopped) |
| 1 eggplant | Eggplant (chopped) |
| 2 medium | Zucchini (chopped) |
| 1 medium pepper(s) | Green bell pepper (chopped) |
| 2 tsp | Cumin seeds (ground) |
| 2 tsp | Paprika, smoked |
| 1 can(s) (15 oz) | Red kidney beans, canned, drained |
| 2 can (15oz) | Whole tomato, canned |
| 2 clove(s) | Garlic |
| 3 tbsp | Extra virgin olive oil |
Feel free to add any vegetables you like to this recipe. I always serve it with a portion of leafy greens such as cabbage or kale. You can also serve with rice, or cauliflower rice if you like. But if you add enough vegetables, you don't need to.
Don't be shy with the olive oil!
Fry the onion in the olive oil over a medium heat. Add the garlic.
Add the chopped vegetables (not the tomato or the beans).
Allow them to sweat for 10 minutes, make sure you stir them to stop them from burning.
Add the paprika and cumin seeds and cook for a few minutes. Stir them so they don’t burn. They’ll release a beautiful smell.
Add the tomatoes and beans.
Simmer for half an hour.
You can easily make this meal ahead of time, or the day before you want to serve it. Just reheat it when you need it.
| Meat Alternative | 2.9 |
| Vegetables | 34.0 |
