Ingredients
- 1 litre of vegetable stock
- 150g of textured soy protein + 200ml of hot water
- 2 tablespoons of olive oil
- 1 spring onion
- 1 teaspoon of dried chopped garlic
- 1 pepper (in the colour of your choice)
- 2 teaspoons of chilli powder (you can add more or reduce this amount depending on how hot you like your chilli)
- 1 tablespoon of dried coriander
- 1 teaspoon of coriander powder
- 2 tablespoons of cocoa (no sugar added)
- 200g of mung beans (preferably rinsed)
- 1 approximately 350g aubergine cut into small chunks
- 1 box of diced tomatoes
- Salt
- 1 avocado for decoration/garnishing (not required but highly recommended)
Preparation
- Prepare the stock then set it aside.
- Place the soy protein in a bowl, add the water (which will quickly be absorbed), then cook in a large pot in the olive oil.
- Next cut the onion and pepper into slices. Brown the onion and pepper slices for a few minutes along with the dried garlic.
- Next add the spices and cocoa, then stir.
- Add the mung beans, the aubergine chunks, the diced tomato and the vegetable stock. Bring to a boil.
- Reduce heat to medium and cook for around 45 minutes, stirring from time to time.
- During this time most of the liquid will be absorbed into the beans, with the rest forming a thick sauce. Add salt and pepper to taste. Let stand for 10-15 minutes prior to serving. Garnish with avocado slices for the perfect complementary taste!
