Vege Nachos

• servings: 6

Ingredients

2 Tablespoon Olive oil

1 large onion (diced) 200 grams

1 medium carrot (grated) 150 grams

2 cloves garlic (crushed)

1 Tablespoon smoked paprika

2 teaspoons cumin

1 teaspoon coriander

2 teaspoons cocoa powder

½ teaspoon chilli flakes

1 Tablespoon Soy sauce

1 cup vegetable stock

1 Tablepsoon brown sugar

400 grams kidney beans (canned)

400 grams lentils (canned)

800 grams Diced tomatoes

Directions

Prep: Dice the onion, grate the carrot and crush or finely slice your garlic.

In a large fry pan heat the oil over a medium heat

Sauté the onion and grated carrot until soft, fragrant and a little caramelised.

Add the garlic, paprika, cumin, coriander, and cocoa powder, sauté for one minutes.

Add the soy sauce and vegetable stock, brown sugar and tomatoes, bring to the boil.

Add the lentils and kidney beans, simmer for 10-15 minutes

Optional: Mash if desired. I actually get out my potato masher and give the bean nachos a quick mash before I serve them, breaking up the beans a bit with the masher helps my kids enjoy it more!

Serve with corn chips and your favorite nacho toppings