Low Fodmap Vegetable Chilli
Ingredients
- 1 tbsp olive oil
- 1 aubergine, cut into chunks
- 2 courgettes, cut into chunks
- 2 large red peppers, cut into chunks
- 1 fresh red or green chilli, finely chopped
- 2 tsp paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp asafoetida
- 1 tbsp tomato purée
- 1 tbsp cocoa powder
- 1 bunch spring onions, green parts only, chopped
- large handful fresh parsley, chopped
Preparation
Heat the oil in a large pan over a medium heat, add the aubergine, courgettes and peppers and fry gently for 7–8 minutes, stirring occasionally, until beginning to soften
Add the chilli and spices and cook for a couple of minutes. Add the tomatoes, tomato purée and cocoa powder, stir well and bring to a simmer
Add the quinoa and 400ml/14fl oz water and bring to the boil, then simmer for about 15 minutes, or until the quinoa has absorbed the water
Stir in the edamame beans (if they are frozen they will defrost in the pan) and heat through for 5 minutes
Sprinkle the spring onions and parsley over the top and gently stir through. Serve on its own or with a baked potato
