Damy’s chick pea, kidney beans and peppers in a pot!

This quick and easy mixed pot of goodness will leave you stuffed full of goodness with enough left over for the next day!

I’m not normally one for “batch cooking” but this is ideal if you like to use your dinner for left overs the next day.

I like spicy food and garlic so you can alter the measurements depending on your tastes. You can leave out the dollop of chilli paste and use only half the garlic. The photo really doesn’t do it justice. It looks like a bowl of slop, but trust me, it is delicious! If I can make this then anyone can, it’s that easy!

Ingredients:

1 tin of chick peas

1 tin of red kidney beans, you can use mixed beans too.If you’re not a fan just use a second tin of Chick peas.

2 tins of tomatoes, I’m not fussy, they all taste the same.

2 full peppers. I usually go with Red but you can use any colour.

3-4 cloves of garlic

2-3 small chillies

A dollop of chilli paste.

100gs of spinach.

Method:

Heat some olive oil in the pan and cook off the garlic cloves (cut up or put through one of those garlic smashers).

Add the peppers, chopped up into small pieces and chillies, also chopped up into small pieces and sweat them in the pot. Once softened, add in the tins of tomatoes and dollop of chilli paste.

Once simmering add the chick peas and kidney beans. I usually cook it on a low heat (4) on the hob and let it simmer for about 10- 15 minutes.

Just before you are ready to serve, add the spinach to the pot, stir it in and simmer for 5 more minutes.

Once in a bowl I add some cheese with a dollop of pesto.

If you’re not a vegetarian like me you can add some chicken to it and leaving out the Chilli paste you can make it Vegan, I think. It does taste really nice the next day

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