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- ½ cinnamon stick
- ½ tsp black peppercorns
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 carrot, cut in pieces
- 1 red pepper, cut in pieces
- 5 sprigs fresh coriander, leaves only
- 1 brown onion (approx. 150 g), halved
- 2 garlic cloves
- 2 - 4 fresh bird's eye chillies, deseeded if desired, to taste
- 30 g olive oil
- 400 g tinned chopped tomatoes
- 240 g tinned chickpeas, rinsed, drained (1 x 400 g tin)
- 240 g tinned cannellini beans, rinsed, drained (1 x 400 g tin)
- 240 g tinned kidney beans, rinsed, drained (1 x 400 g tin)
- 1 Tbsp tomato purée
- 2 Tbsp vegetable stock paste (see tip)
- ½ tsp dried chilli flakes
- per 1 portion
- 1180 kJ / 196 kcal
- 14 g
- 31 g
- 7 g
- 14 g