– 3/4 cup burghul
– 2 tb olive oil
– 1 large onion, finely chopped
– 2 cloves garlic, crushed
– 1 tsp chilli powder
– 2 tsp ground cumin
– 1 tsp cayenne pepper
– 1/2 tsp ground cinnamon
– 2 x 400g can crushed tomatoes
– 3 cups vegetable stock
– 440g can red kidney beans, rinsed and drained
– 2 x 300g cans chickpeas, rinsed and drained
– 310g can corn kernels, drained
– 2 tb tomatoe paste
– corn chips and sour cream to serve
Step 1
Soak the burghul in a bowl with 1 cup of hot water for 10 minutes. Heat the oil in a large heavy-based pan, add the onion an dcook over medium heat for 10 minutes, stirring occasionally, until soft and golden.
Step 2
Add the garlic, chilli powder, cumin, cayenne and cinnamon and cook, stirring, for a further minute.
Step 3
Add the undrained tomatoes with the stock and burghul. Bring to the boil and simer for 10 minutes. Stir in the beans, chickpeas, corn and tomato paste and simmer for 20 minutes more, stirring occasionally.
Serve with corn chips and sour cream.
Serves 6-8