mexican hot pot

Serves: 4

Ingredients:
3 tablespoons olive oil
2 medium sized onions, chopped
2 cloves garlic, minced
1 heaped tablespoon chilli powder
1 heaped teaspoon ground cumin
1 heaped teaspoon ground cinnamon
2 medium carrots, diced
1/4 cup green beans, chopped
2 sticks celery, chopped
2 red peppers, diced
1 cup cooked drained chickpeas
1 cup cooked drained red kidney beans
2 cups chopped plum tomatoes
salt to taste
1/2 cup coriander, chopped
1 orange zest

Method:
in a pan, heat olive oil and saute onion until translucent
add the garlic with the dry spices and saute
add carrots, celery, peppers, chickpeas and red kidney beans
simmer for 5 minutes
add chopped tomato and green beans
simmer for another 10 minutes
season to taste
top with freshly chopped coriander and orange zest