Vegetable Chilli Bowl

2 tbs olive oil

2 onions, one red, one brown, quartered

3 garlic cloves, crushed

2 red capsicums, washed, seeds removed and quartered

2 zucchini, washed and cut into chunks

sprinkle of cayenne pepper

1 tsp ground cumin

2 400g can chopped tomatoes, Annalisa brand works

1 400g can red kidney beans, drained and rinsed

1 400g can chickpeas, drained and rinsed

ground black pepper

kosher salt

1/2 cup parsley, chopped

1/2 cup coriander leaves, chopped

2 tbs lemon juice

process onions in food processor until chopped roughly, pulse to avoid them turning to mush.

process capsicum in food processor until chopped roughly, pulse to avoid them turning to mush.

heat oil in large saucepan on medium heat, add onions, garlic and capsicum and cook for 5 minutes.

add zucchini and continue cooking for 3 minutes.

add chilli powder and cumin, stir well to combine.

add tomatoes, kidney beans, chickpeas, pinch of pepper and salt.

cook over low heat for 8 - 10 minutes, or until zucchini is tender.

remove from heat, once cooled, about 15 minutes, add parsley, coriander and lemon juice to taste

this works as a tortilla filling, it also works served with yoghurt, cheddar cheese and a good slice of sourdough bread.