This Vegan Three Bean Masala is a hearty and tasty dish full of spices that smell great and plant-based protein. It's simple and quick to make, making it perfect for a weeknight dinner.
Ingredients: 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz kidney beans, drained and rinsed. 1 can 15 oz chickpeas, drained and rinsed. 1 onion, finely chopped. 2 cloves garlic, minced. 1 bell pepper, diced. 1 can 14 oz diced tomatoes. 1 tablespoon tomato paste. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1 teaspoon paprika. 1/2 teaspoon turmeric. Salt and pepper to taste. 2 tablespoons olive oil. Fresh cilantro for garnish.
Instructions: Warm up a big pan with olive oil over medium-low heat. Put in the minced garlic, chopped onion, and diced bell pepper. For about 5 minutes, or until softened, saut. Ground coriander, cumin, turmeric, salt, and pepper should all be added at this point. Stir the food all the time for another two minutes. Put in the chopped tomatoes and bring to a slow boil. Black beans, kidney beans, and chickpeas that have been drained and rinsed should be added. Stir every once in a while for 10 to 15 minutes, or until everything is hot and the flavors are well mixed. If necessary, change the seasoning. Serve hot with fresh cilantro on top. Have fun!
Prep Time: 10 minutes
Cook Time: 20 minutes
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