Ingredients
- 2 Handfuls of Apricots
- 3 Red Onions
- 2 Handfuls of Pitted prunes
- 1 Chilli
- 1 handful of Sultanas
- 2 tsp ginger
- 100 ml water
- 2 Green peppers
- 2 tsp coconut oil
- 1 tbsp cumin
- 1 tbsp coriander
- 1 tbsp fennel seeds
- 1 Cinnamon stick
- 4 Cloves of Garlic
- 3 Tins of Chopped Tomatoes
- 1 Tin of Kidney beans
Servings:
Instructions
- Slice the onion, chop the garlic, ginger and chilli.
- Cut the pepper into chunks.
- Chop the apricot and prunes.
- Roast the spices except the cinnamon in a pan for 30 seconds and take out.
- Rinse the kidney beans and cut to tomatoes into chunks.
- Saute’ the onion with ginger, garlic and chilli.
- Put in the pepper and all the spices plus apricot, sultanas, prunes into the pot. Then add the tomatoes and kidney beans and the water and simmer for half an hour.