Dinner with @cheft #2

This recipe is perfect for cold winter nights. It’s quick and easy so it won’t keep you away from #steemit too long.

Black bean and chickpea Medley

Ingredient list:

• 2 cans of chickpeas
• 1 can of black beans in soy sauce (you're welcome to use black beans in water)
• 1 can of sardines in hot tomato sauce (or in regular tomato sauce)
• 1 large carrot (diced)
• 1 large onion (diced )
• 1 large green bell pepper ( diced)
• 1 large tomato (diced)
• 2 tbsp tomato paste
• 1 tbsp curry powder
• 1 tsp chili powder
• Pinch of salt for taste
• 2 tbsp coconut oil
• 1/4 cup water ( you won’t use all the water - the amount used depends on the kind of cookware you are using)

Let’s cook:

1. In a medium or large sized pot heat the coconut oil ( few seconds will do)
2. Add the onions and sauté on medium heat until dark brown in color.
3. Next add the salt, curry powder, and tomato paste and mix well.
4. Add the carrots and lower the heat, you want the carrots to be firm and not completely soft.
5. Next add the diced tomato, stir and cover the pot to simmer for about 5 min on low heat.
6. Remove the chickpeas from the can, drain the water and rinse using lukewarm water and set aside
7. Remove the black beans from the can, and drain the soy sauce, I rinse this too as the soy sauce flavor gets a little
   overwhelming when not rinsed. Set aside.
8. Remove the sardines from the can, you will need the sauce they are in so don’t drain it.
9. Add the diced green bell pepper to the pot and stir, make sure the mixture is not sticking to the bottom. add a little bit of
   water if needed.
10. Add the the sardines and the chili powder to the pot, you have now created a sauce base for the beans the final step is
    to add the chickpeas and black beans and simmer for 7-10 minutes.

Thats it. we’re all done
I do hope you all have a good time trying this one out.

Let me know how it goes and please do up vote, re-steem, and comment.