SERVES 4
SERVES 4
• 1 large onion, peeled and roughly chopped
• 1 large red chilli, deseeded and finely chopped
• 1 red pepper
• 1 yellow pepper
• 1 tsp of ground cinnamon
• 1 tbsp of ground cumin
• 500g of Quorn mince
• 400g of chopped tomatoes with chilli
• 500g of passata
• 2 level tbsp of tomato puree
• 175g of green beans, trimmed and halved
For the houmous
• 200g chickpeas
• 1 garlic clove
• 2 tbsp lemon juice
• 4 tbsp of Greek yoghurt
1 Add the onion, red chilli, red and yellow peppers and three tablespoons of water to a large saucepan and cook for five minutes, stirring frequently. Next add the cinnamon and cumin and cook for further two minutes, stirring continuously.
2 Stir in the Quorn mince, tomatoes, passata, tomato puree and 150ml of water. Bring to the boil and then cover and simmer for 20 minutes.
3 Cook the green beans in boiling water for three minutes and then drain. Stir into the mixed beans and the Quorn mixture and simmer
for about 15 to 16 minutes. Season the chilli to taste – for an extra hot kick add a few drops of Tabasco sauce.
4 This chilli is delicious served with rice and home-made hummus. Simply blend all the hummus ingredients and season to taste, adding a splash more of the lemon juice if desired.
