From our book, Make Give Sell ( Callie Maritz&Mari-Louis Guy)- Photography by Melody Deas
This is a recipe we developed for @Home, one of South Africas’s largest homeware retailers. This is one of those delightful dishes that you can add or subtract from, depending on whatever you have available. The more beans you add, the larger the group you can entertain with this lovely dish! This is also so much better made a day ahead and slowly reheated just before dinner time.
2 medium onions, roughly diced
2 carrots, diced
2 baby marrows (courgettes), diced
2 red peppers, deseeded and diced
2 cloves garlic, sliced
oil for frying
2 tsp (10 ml) chilli powder
1 tsp (5 ml) ground cumin
1 tsp (5 ml) ground cinnamon
1 can (400 g) peeled and chopped tomatoes
1 can (400 g) red kidney beans, drained
1 can (400 g) chickpeas, drained
1 can (400 g) whole kernel corn, drained
1½ cups (375 ml) vegetable stock
salt and pepper
In a large saucepan set over moderate heat, fry together the onions, carrots, baby marrows, red peppers and garlic until the onions are soft and translucent. Add all the spices and stir for about 1 minute. Reduce the heat and add the tomatoes, beans, chickpeas, corn and vegetable stock. Cook for 30 minutes. Season to taste.
Serve with fresh avocado and/or sour cream and Corn Bread (p. 00).
1½ cups (210 g) cake flour
½ cup (100 g) sugar
½ cup (70 g) maize meal
1 tsp (5 ml) baking powder
½ tsp (2.5 ml) salt
¾ cup (190 ml) milk
125 g butter, melted
Preheat the oven to 180 °C. Grease and line two small bread pans.
In the bowl of an electric mixer, using the paddle attachment, mix the flour, sugar, maize meal, baking powder and salt.
In a separate bowl, combine the milk, melted butter and egg. With the mixer on low speed, add the wet ingredients to the dry and mix just until combined. Divide the batter between the prepared pans. Bake for 30–35 minutes until the tops are crisp and a skewer pushed into the middle of the bread comes out clean.
Makes 2 loaves