
Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
- ½ cinnamon quill
- ½ tsp black peppercorns
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 carrot, cut into pieces
- 1 red capsicum, deseeded and cut into pieces
- 5 sprigs fresh coriander, stalks and leaves
- 1 brown onion (approx. 150 g), cut into halves
- 2 garlic cloves
- 2 - 4 fresh bird's eye chillies, deseeded if preferred
- 30 g olive oil
- 400 g canned chopped tomatoes
- 400 g canned chickpeas, rinsed and drained (weight is pre-draining)
- 400 g canned cannellini beans, rinsed and drained (weight is pre-draining)
- 400 g canned kidney beans, rinsed and drained (weight is pre-draining)
- 1 tbsp tomato paste
- 2 tbsp Vegetable stock paste (see Tips)
- ½ tsp dried chilli flakes
- Nutrition
- per 6 portions
- Calories
- 8001.2 kJ / 1905 kcal
- Protein
- 93.8 g
- Carbohydrates
- 211.7 g
- Fat
- 48.3 g
- Saturated Fat
- 8.7 g
- Fibre
- 100 g
- Sodium
- 9723.1 mg
In Collections
Alternative recipes
Show allVegetarian sausage rolls
40 min
Pizza bianca
40 min
Crispy Korean tofu
1h 20 min
Chickpea shawarma salad bowl
40 min
Warm bulgur salad with orange dressing (TM6)
40 min
Spiced paneer parcels
50 min
Delicious coconut dhal (6 months+)
30 min
Warm bulgur salad with orange dressing
40 min
Green goddess pizza
1h 30 min
Layered vegetable salad with creamy herb dressing
40 min
Goats cheese and caramelised onion mille feuille
1h 50 min
Hasselback beetroot salad with macadamia cream
1h