Prep time: 5 mins

Cook time: 25 mins

Serves: 5

Cals 340/ C 62g/ P 13g/ F 3g

Ingredients

• 1 tbsp olive oil
• 1 red capsicum, chopped
• 3 cloves of garlic, chopped
• 2 carrots, diced
• 400g tinned tomatoes
• 400g tinned kidney beans
• 400g tinned chickpeas
• 200g uncooked brown rice
• 3 cups vegetable stock
• 2 tbsp soy sauce
• 2 tsp garlic powder
• ¼ tsp cinnamon
• 3 tsp paprika
• 2 tsp ground cumin

Method

1. In a large pan add the olive oil and vegetables and cook for 5 minutes, stirring often.
2. Add the spices, soy sauce and tinned tomatoes and simmer for another 5 minutes.
3. Add the rice and the stock and bring to boil, cook for 15 minutes or until rice is cooked through.
4. Stir through the chickpeas and beans and cook for another 2 minutes.