Prep Time
Cook Time
4 - 6 People
Serves 4
Difficulty  0


2x 400g canned chickpeas drained and washed

2x 400g cannelloni beans drained and washed

2x 400g butter beans drained and washed

2 cup full-fat cups coconut milk

2 cups vegetable stock (more if needed)

1 tbsp lemon juice

1 tsp sugar

1 medium red onion diced

1 1/2 tsp ground cumin

1 1/2 tsp ground smoked paprika

1 1/2 tsp ground coriander

1/2 tsp ground ginger

1 tsp cinnamon

1/2-1 tsp chilli power

2 crushed garlic cloves

Olive oil for frying

Fresh cilantro for serving

Dried chilli for serving

Extra coconut milk for serving

Tortilla chips for serving

Diced avocado for serving

Vegan Corn bread for serving


1. Preheat the Cerise cast iron pot and add a few dollops of olive oil, add

in the diced onion, garlic, cumin, paprika, coriander and the ginger

and fry until fragrant.

2. Add in the beans and fry for 3-5 minutes before adding in the coconut

milk, sugar, lemon juice and the stock.

3. Place on the lid and let the chilli simmer for 10-15 minutes before

serving with the fresh cilantro, avocado, tortilla chips, extra coconut milk and vegan corn bread!


Photo Gallery

Hope you love this recipe as much as I do! Have a lovely blessed easter**