Mexican Hot Pot

Ingredients

• 3 tablespoons olive oil
• 2 medium sized onions, chopped
• 2 cloves garlic, minced
• 1 heaped tablespoon chilli powder
• 1 heaped teaspoon ground cumin
• 1 heaped teaspoon ground cinnamon
• 2 medium carrots, diced
• 1/4 cup green beans, chopped
• 2 sticks celery, chopped
• 2 red peppers, diced
• 1 cup cooked drained chickpeas
• 1 cup cooked drained red kidney beans
• 2 cups chopped plum tomatoes
• salt to taste
• 1/2 cup coriander, chopped
• 1 orange zest

Preparation

1. in a pan, heat olive oil and saute onion until translucent
2. add the garlic with the dry spices and saute
3. add carrots, celery, peppers, chickpeas and red kidney beans
4. simmer for 5 minutes
5. add chopped tomato and green beans
6. simmer for another 10 minutes
7. season to taste
8. top with freshly chopped coriander and orange zest