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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!
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