Bean & Chickpea Chilli

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This handy meal is a great source of fibre and vegetarian protein. It can be served with rice, or used as a filling for a quesadilla or burritos. It’s also a great one to keep in the freezer for when time is short.

Ingredients:

  • 1 large onion
  • 2 cloves of garlic
  • Olive or rapeseed oil
  • 1 courgette (mushroom and peppers also work well)
  • 400g tin of tomatoes
  • 400g tin of chickpeas
  • 300g tin of black beans
  • Chilli powder
  • Smoked paprika

Instructions:

  • Chop the onion and garlic and sauté for 1-2 minutes in about a tablespoon of oil, then add the chilli powder and smoked paprika to taste (usually at least a tablespoon of each is needed)
  • Chop the courgette (and any other veg you would like to add), then cook this with the onion and garlic until it starts to soften
  • Add the chickpeas, black beans, tin of tomatoes
  • Simmer for about 15 minutes, then serve with rice or in a wrap

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Maeve has been consulting on The Food Medic Educational Hub for 12 months now and has been a huge asset to the team. Her ability to translate some very nuanced topics in nutrition into easy-to-follow, informative articles and infographics is really admirable.

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Founder of The Food Medic

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Senior UX Writer at Thriva Health

Maeve has written extensively for NHD magazine over the last few years, producing a wealth of dietetic and nutritional articles. Always evidence based and factual, Maeve creates material that is relevant and very readable. She provides high quality work with a professional and friendly approach. Maeve is a beacon of high quality knowledge and work within the nutrition writing community; and someone NHD magazine is proud to work with.

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Editor of Network Health Digest


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