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Burnt aubergine chilli bowl
Fruit and vegetables
2
aubergines
1 large
onion
, finely chopped
avocado
, diced
lime
wedges
Tins, packets and jars
400g tin finely
chopped tomatoes
400g tin
black beans
, drained and rinsed
400g tin red
kidney beans
, drained and rinsed
220–330g/7–11½oz
basmati rice
(55g/2oz per person)
Cooking ingredients
1 tbsp
olive oil
1½–2 tbsp Cajun spice mix (use the full 2 tbsp if your aubergines are particularly large)
1 tsp ground
cumin
400ml/14fl oz
vegetable stock
, made with 1 stock cube
salt
, to taste
Dairy, eggs and chilled
soured cream
Back to recipe
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