1 tablespoon sunflower oil
1 onion, finely chopped
1 orange pepper, cored, deseeded and diced
100 g (3½ oz) frozen sweetcorn, thawed
1 garlic clove, finely chopped
large pinch of crushed dried red chillies
½ teaspoon ground cumin
1 teaspoon ground coriander
410 g (13½ oz) can mixed pulses, drained
400 g (13 oz) can chopped tomatoes
150 ml (4 pint) vegetable stock
2 teaspoons brown sugar
salt and pepper
8 tablespoons crème fraîche
grated Cheddar cheese


1.Preheat the slow cooker if necessary. Heat the oil in a large frying pan, add the onion and fry for 5 minutes, stirring, until sotened.
2.Sur in the orange pepper, sweetcorn, garlic and spices and cook for 1 minute.
3.Add the pulses, tomatoes, stock, sugar and a little salt and pepper and bring to the boil.
4.Pour the mixture into the slow cooker pot, cover with the lid and cook on high for 2-3 hours or until cooked through.
5. Spoon into bowls and serve with the crème fraîche and cheese.
6.FOR CHILLIED MUSHROOMS, fry the onion as above, then add 250 g (8 oz) quartered closed-cup mushrooms instead of the pepper and sweetcorn.
7.Fry for 2-3 minutes, then add the garlic and spices and continue as above.

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