Receta Mexican hotpot

• 1 onion, chopped
• 2 cloves garlic, chopped
• 1 tbs olive oil
• 300 g chickpeas, dried
• 260g peeled tomatoes (canned 400 g)
• 4 tbs spice mix for chili (con carne)
• ½ tsp sea salt
• 1 l water
• 350 g red beans (420g), washed and drained
• 200 g sweet corn, washed and drained
• ½ cup tomato puree
• 1 tbs sugar
• ½ tsp hot chilli powder

Direcciones

1.

Soak chickpeas in water the night before. Drain before cooking.

2.

Sauté onions and garlic in olive oil in a soup pot until wilted.

3.

Add chickpeas, peeled tomatoes, and spice mix for chili, salt and water. Stir, bring to the boil, then reduce heat and cook for 30 minutes on low or until the chickpeas are tender.

4.

Stir in red beans and corn and continue to cook for 5 minutes.

5.

Add tomato puree, sugar and chili, powder, stir to combine, and cook for 5 minutes. Serve with crusty corn bread or toasted tortilla chunks.