INGREDIENTS

2 onions

2 cloves of garlic

2 carrots

2 sticks of celery

1 tablespoon of olive oil

1 teaspoon of chilli powder, ground cumin and ground cinnamon

1 x 400g (14 oz) can of chickpeas

1 x 400g (14 oz )can of red kidney beans

1 x 400g (14 oz)can of chopped tomatoes

400g (14 oz) lean mince

1 cup uncooked rice

DIRECTIONS

1.) Peel and chop the onions, garlic, carrots and celery.

2.) Heat a pan on medium heat with 1 tablespoon of olive oil. Fry the onions and spices for 5 minutes or until the onion is soft. Add the garlic, carrots and celery and cook another 5-10 minutes.

3.) Drain the chickpeas and kidney beans and add these along with the tomatoes to the casserole. Add 1 cup of water. Add the mince. Season with a pinch of salt and pepper.

4.) Bring to boil and reduce heat and simmer with lid ajar for about 1 hour or until slightly thickened. Stir occasionally.

5.) Cook rice according to instructions and serve with chilli.