Try and get used to the idea of eating more legumes. They're antibacterial, antifungal and anti viral, can be used as a carbohydrate and a protein and, well prepared, they taste fabulous. Here's one of many delicious recipes served with steamed English spinach, creamy hummus and toasted wholegrain sourdough bread.
Soak black beans overnight in water.
Heat the oil in a large saucepan. Add the garlic and onion and chilli and sauté until soft.
Add all the other ingredients (excluding the chickpeas and zucchini) and bring to the boil. Reduce the heat to simmer and partially cover and cook for 60 minutes or until the beans are tender. (This can vary depending on the age of the beans).
Once the beans are tender (but not mushy) add the chickpeas and zucchini and cook for a further 10 - 15 minutes.
Makes 4 servings
| Prep Time: | overnight |
| Cooking Time: | 90 mins |
| Ready in: | 100 mins |
Suitable for: |
|
| Dinner, Lunch | |
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| Nutritional Information - Per Serve | |
| Kj | 1340 kj |
| Calories | 320 kcal |
| Fat | 7.7 g |
| Saturated Fat | 0.9 g |
| Total Carbohydrate | 48 g |
| Total Protein | 15 g |
| Fibre | 2.5 g |
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