Pinto Bean & Chickpea Stew

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JustIngredients Pinto Beans

Looking for some comfort food that's super hearty AND healthy? Then you've come to the right place...


400g Pinto beans soaked overnight & cook until tender
400g Chickpeas soaked overnight & cook until tender
1 tablespoon Olive oil
1 Onion chopped
2 Garlic cloves minced
55g Red bell pepper chopped
1 Tomato chopped
1 Carrot chopped
1 teaspoon Dried parsley
1/2 teaspoon Dried basil
1/2 teaspoon Dried oregano
1 tablespoon Tomato puree
480g Vegetable broth
1/2 teaspoon Sea salt
1/4 teaspoon Cayenne pepper
Cherry tomatoes to garnish


Heat oil in a saucepan over a medium to high heat, add the onions and saute. Add the garlic and stir then pop in the bell pepper, 1 chopped tomato, carrots, chickpeas, pinto beans, parsley, basil and oregano.

Add the tomato puree and vegetable broth, add some of the chickpea water, cover and bring to a boil. Reduce to a simmer for 20 to 30 minutes.

Mash some of the chickpeas and beans with a fork to thicken the stew. Add cayenne pepper and salt and pepper if needed. Serve with roasted tomatoes on top and fresh bread or rice.

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