Veggie Pieces "XS" 1 kg
Tinned kidney beans 400 g
Tinned peeled and chopped tomatoes 380 g
Red onions 200 g
Carrots 100 g
Celery 100 g
Green peppers 100 g
Garlic 2 cloves

Olive oil 75 ml
Dried red chillis 15 g
Cumin powder 5 g
Brown sugar 12 g
Chopped fresh coriander
Water
Salt and pepper

Peel and chop the garlic and onions.
Finely chop the red peppers.
Peel and chop the carrots, the celery and the peppers into small cubes.
Heat the oil over a medium heat in a casserole dish.
Fry the Veggie Pieces “XS” with the onion and garlic for about 2 minutes, until nicely coloured.
Add the carrots, the peppers and the celery.
Cook for 4 to 5 minutes, stirring occasionally.
Add the red peppers, cumin and brown sugar, and cook for 1 minute, stirring all the time.
Add the beans in their liquid, the chopped tomatoes and a little water so that the mixture remains quite moist.
Stir, cover and cook over a low heat for about 10 minutes.
Season with salt and pepper.
Garnish with chopped fresh coriander before serving.