You will need
3 T (45 ml) canola oil
2 large onions, chopped
Ina Paarman’s Green Onion Seasoning
6 cloves of garlic, sliced
1 T (15 ml) cumin
½ cup (125 ml) Bulgar wheat or rice
2 cups (500 ml) water
1 T (15 ml) Ina Paarman’s Vegetable Stock Powder
400 g tin chopped tomatoes
400 g tin butter beans, drained
400 g tin red kidney beans, drained
3 T (45 ml) soy sauce
1 x 200 ml Ina Paarman’s Peri-Peri Coat & Cook Sauce
3 T (45 ml) Ina Paarman’s Coriander Pesto
½ cup (125 ml) walnuts, pecans or macadamia nuts, roughly chopped
1 avocado, cubed
1 red onion, finely sliced
1 cup (250 ml) full cream yoghurt
fresh coriander (optional)
Sauté the onions, seasoned with Green Onion Seasoning, in the oil until soft and beginning to brown.
Add the garlic and cumin and stir-fry for 1 – 2 minutes until aromatic.
Add Bulgar wheat and stir through. Add the water, Vegetable Stock Powder, tomatoes, both tins of beans and soy sauce.
Simmer gently for 20 minutes.
Add Peri-Peri Sauce and Coriander Pesto. Stir through.
Bring back to the boil for 5 minutes. Taste for seasoning. Add nuts. Can be served straight away, but will improve on standing.
Serve topped with avocado, red onion, yoghurt and fresh coriander.
Rice is a good accompaniment and will ‘stretch’ the meal.