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Cook a small handful of chickpeas and (separately) the same amount of black beans, having soaked both overnight.
Steam a couple of potatoes chopped into small bite-sized pieces.
Set both of these aside, and in a good sized stew pot sauter in a good glug of olive oil ½ onion, a good sized clove of garlic, and a small piece of shallot (all finely diced), along with ½ a chilli, and a handful of cashews.
Add in a small tin of diced tomatoes, rinsed with ½ its size of water, a good glug of V8 juice, salt, pepper, Maggi, a dash of curry powder, and a good dash of dried basil, oregano, and Italian herbs.
Add in ½ cup French lentils.
Cover, or not, depending on the liquidity of your sauce: you'll want it somewhat liquid, to cover all the veggies, but not soupy.
Let simmer for ~5 minutes, stir, to prevent burning on the bottom.
Add in a zucchini, sliced into small bite-sized pieces. Stir, to prevent burning. Simmer for ~5 minutes.
Add in the beans and chickpeas, continue to simmer for another 5 minutes until the zucchini is soft and everything is blended.
Taste and season to flavour, serve in warmed bowls.
Enjoy! :-)
via Vegetarian Food and Recipes! {ALL WELCOME!} Pool https://www.flickr.com/photos/normanjackson/53948761869/in/pool-74921284@N00
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