Serves: 4-6
Preparation time: 20 minutes
Cooking time: 3½ hours
Ingredient:
60 ml (2 fl oz/¼ cup) olive oil.
1 red onion, thinly sliced.
3 garlic cloves, crushed or finely chopped.
2 zucchini (courgettes), coarsely chopped.
½ teaspoon mild chilli powder.
1 teaspoon ground cumin.
½–1 teaspoon smoked paprika.
1 red capsicum (pepper), seeds and membranes discarded, coarsely chopped.
1 large eggplant (aubergine), coarsely chopped.
2 x 400 g (14 oz) tins diced tomatoes.
2 x 400 g (14 oz) tins black beans, drained and rinsed.
1 teaspoon dried oregano.
2 corn cobs or 260 g (9¼ oz/1¾ cups) frozen kernels, thawed steamed rice, to serve (optional)
Preparation:
Heat 1 tablespoon of oil in a large frying pan over medium–high heat. Fry the onion,
garlic and zucchini for 5 minutes. Stir in the chilli powder, cumin and paprika and fry
for 1 minute. Transfer to a slow cooker.
(Read out: The 5 Best Slow Cookers of 2019)
Heat the remaining 2 tablespoons of oil in the same frying pan and cook the
capsicum and eggplant for 3–4 minutes until softened. Transfer to the slow cooker
with the tomatoes, beans and oregano. Season well with sea salt and freshly ground
black pepper and cook on low for 3 hours.
If using fresh corn cobs, lie the cobs flat on a board and slice off the kernels. Add fresh
or thawed corn to the slow cooker and cook for 10 minutes.
Serve with rice or corn chips and your choice of toppings. Any leftoverscan be frozen
for later use.
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