1 tbsp coconut oil
2 medium red onions, finely diced
2 large carrot, diced
2 red pepper, finely diced
2 tbsp dried thyme
1 tbsp sweet paprika
1 tbsp tomato purée
1 x 400g black beans, drained
1/2 tbsp of lemon juice
1 1/2 tbsp milled chia seeds or 1 tbsp Pulsin protein powder (I use pea or soya).
5 plump garlic cloves, minced
3 celery stalks, finely diced
2 large sweet potatoes, diced
1 1/2 tbsp dried oregano
1/2 tsp chipotle powder or 1 tsp chipotle paste
750ml vegetable stock
1 x 400g can of black-eyed beans, drained
150g black kale, finely sliced
Salt & pepper
To garnish: freshly chopped parsley , ground flaxseed
Melt coconut oil in a large non-stick pot.
Add the minced garlic and chopped red onion, brown for about 2 mins before adding the chopped celery, carrot and sweet potato. Cook for a further 2 mins before adding in the diced red pepper.
Add the herbs and spices, and mix for about 30 secs before adding in the stock, tomato purée black-eyed beans and black beans. Simmer for 20 mins.
Add the chopped black kale and cook for a further 4 mins. Add lemon juice. Season with salt and pepper. Stir in milled chia seeds or 1 tbsp protein powder (pea or soya bean derived work well) to thicken the sauce.
Serve with a garnish of chopped parsley