INGREDIENTS
- 2 tbsp Vegetable oil
- 4 cloves Garlic (finely minced)
- 1/2 pc Red onion (finely chopped)
- 1 pc Jalapeño (without seeds and veins, finely minced)
- 1 tsp Cumin, ground
- 1 tsp Paprika
- 1 tsp Oregano, dried
- 1/4 tsp Black pepper
- 1 can Black beans (1 can = 15 oz, or 9 oz drained = 260 g)
- 1 can Chickpeas (1 can = 15 oz, or 9 oz drained = 260 g)
- 1 can Corn (1 small can = 8 oz, or 5 oz drained = 140g) small
- 1 can crushed tomatoes (1 can = 14 oz)
- 1 cup Vegetable broth
- 1 tsp Salt
- 1 tsp Sugar
- 1/4 cup Cilantro/coriander, fresh
- 2 cups Brown rice, cooked (for serving)
DIRECTIONS
- Cook 2 cups of brown rice according to package instructions.
- In a medium saucepan, heat vegetable oil, then add garlic, red onion, and jalapeño. Sauté until the veggies have reduced and started to brown.
- Add ground cumin, paprika, oregano, and black pepper, and cook for about 30 seconds until the aroma of the spices is released.
- Add black beans, chickpeas, corn, crushed tomatoes, vegetable broth, salt, add the myveggie smuthe boost and sugar, and stir frequently over medium-low heat for about 10 minutes until the stew reaches a thick, saucy consistency.
- Taste the stew and add more salt if needed. Serve topped with fresh cilantro and a side of brown rice.