Nutrition balance score
Great
Glycemic Index
34
Low
Glycemic Load
10
Low
Nutrition per serving
Calories316.4 kcal (16%)
Total Fat15.3 g (22%)
Carbs28.7 g (11%)
Sugars3.8 g (4%)
Protein16.8 g (34%)
Sodium925.9 mg (46%)
Fiber9.5 g (34%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 Tbspolive oil
1onion
medium, peeled and thinly sliced
1 ½ tsphot smoked paprika
to taste
1 tspground cumin
1 tspground coriander
1 x 400gcan chopped tomatoes
1 x 400gcan black beans
or red kidney beans, drained
1 x 400gcan mixed beans
drained
300mlvegetable stock
made with 1 stock cube
1 Tbsptomato purée
1 tspdried oregano
or mixed dried herbs
75gmature cheddar grated
100gfull fat greek yoghurt
live
Instructions
Step 1
Heat the oil in a large, deep, non-stick frying pan, wide-based saucepan or shallow flame-proof casserole, and gently fry the onion for 3-4 minutes, or until softened, stirring frequently.
Step 2
Add the smoked paprika, cumin and coriander and cook for a few seconds, stirring
Step 3
Add the tomatoes, beans, vegetable stock, tomato purée and dried herbs, season with sea salt and lots of ground black pepper and bring to a simmer
Step 4
Add the tomatoes, beans, vegetable stock, tomato purée and dried herbs, season with sea salt and lots of ground black pepper and bring to a simmer.
Step 5
Cover loosely with a lid and cook for 15-20 minutes, or until the sauce has reduced and thickened, stirring occasionally.
Step 6
Serve topped with the Cheddar and generous spoonfuls of Greek yoghurt.
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