This is a great dish eaten hot or cold. It can be a warm hearty dish or a cool summer side. A fab accompaniment to a bbq! And super healthy!
As I am currently on a low fodmap eating plan the last two months and I am finding it terrific I minimised the beans (kidney and chickpea) and maximised the red pepper and carrot and also added some sweet potato making this dish a great source of Vitamin C and as an anti inflammatory. I didn’t add garlic or onion and yet it’s still tasty.
Sauté 1 carrot chopped finely into cubes
1 red pepper chopped finely into cubes
1 sweet potato chopped finely into cubes
2 chopped tomatoes and add some purée too along with a large table spoon of date syrup
Add 1 cup of chick pea and kidney bean Mox
And toss in the pan – let it cook for about 5 minutes. Then add ground cumin, cayenne pepper and turmeric.
Chopped avocado to add at the end once it’s dishes up as it will cool down the spice!