Events and Celebrations

  • 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
  • 400 g (13 oz) can chopped tomatoes
  • 150 ml (¼ pint) vegetable stock
  • 2 teaspoons brown sugar
  • salt and pepper
  • 8 tablespoons crème fraîche
  • grated Cheddar cheese

Preheat the slow cooker if necessary; see the manufacturer's instructions. Heat the oil in a large frying pan, add the onion and fry for 5 minutes, stirring, until softened.

Stir in the pepper, sweetcorn, garlic and spices and cook for 1 minute. Add the pulses, tomatoes, stock, sugar and a little salt and pepper and bring to the boil.

Pour the mixture into the slow cooker pot, cover with the lid and cook on high for 2–3 hours or until cooked through. Spoon into bowls and serve with crème fraîche and cheese, or spoon on top of baked potatoes.

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