Chickpea and Bean Chilli 

INGREDIENTS

Serves 4
3tbsp olive oil
1 large onion
1tsp ground turmeric
1tsp ground cardamom
1tsp ground cumin
1 yellow (bell) pepper, deseeded and diced
1 red (bell) pepper, deseeded and diced
2 celery sticks, chopped
2 garlic cloves, crushed
1tsp dried chilli (red pepper) flakes
2 x 400g cans chickpeas (garbanzo beans)
1 x 400g can kidney beans
1 x 400g can chopped tomatoes
freshly ground black pepper

METHOD

• Gently heat the olive oil in a saucepan over a low heat.
• Add the onion and sweat for 5 minutes, or until softened.
• Stir in the turmeric, cardamom and cumin, then add the peppers and celery, and cook for 8-10 minutes.
• Stir in the garlic, chilli flakes, chickpeas, kidney beans and tomatoes, and simmer for a further 10 minutes.
• Season with freshly ground black pepper to taste, and serve with brown basmati rice.

Pulses are high in protein, low in fat and low in calories, and they are also a super source of folate and fibre. Chickpeas (garbanzo beans) have also been shown to help reduce blood sugar and cholesterol, and improve gut health.