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Recipe Ingredients

1 tbsp vegetable oil
3 diced onions
2 tsp garlic paste
2 tsp ground cumin
2 tsp paprika
1 tsp coriander powder
150 gm cooked chick peas
150 gm cooked kidney beans
750 gm peeled, seeded & chopped tomatoes
1 tbsp thick tomato paste
2 sticks celery - chopped
1 chopped carrot
1/2 litre vegetable stock
250 gm spinach leaves

Recipe Procedure

Heat oil. Add onions, garlic and spices. Cook for 5 minutes.

Stir in chickpeas, beans, tomatoes, paste, celery, carrot and stock. Simmer for 30 minutes.

Add spinach leaves. Cook for 5 minutes. Season and serve hot.