RECIPE BY:

Michael Weldon

INGREDIENTS :

• 1 Onion, finely diced
• 3 tbsp Cobram Estate Classic Extra Virgin Olive Oil
• 1 Garlic Clove, finely diced
• 2tbs Smoked Paprika
• 1tbs Cumin Powder
• 1tbs Coriander Powder
• ¼ cup brown sugar
• 2 star anise
• 2 cinnamon quills
• 2 bay leaves
• 2tbs Red Wine Vinegar
• 2 tins of Ardmona Puree Vine Ripened Tomatoes
• ½ head of Cauliflower, diced fine
• 1 Zucchini, diced fine
• 1 tin of kidney beans
• 1 tin of chickpeas
• 1 tin of butter beans
• 1 tbsp worcestershire sauce
• 1 tbsp freshly cracked black pepper
• Bread to Serve

METHOD :

• Heat oil in pan with onion and a pinch of salt and stir through for 1-2 minutes. Add in garlic and saute for a further minute. Add in paprika, cumin, coriander and fry off until spices become aromatic. Add cinnamon, star anise and bay leaves, stir through and once mixture starts bubbling, add sugar and vinegar. Cook until sauce thickens up into a syrup before adding tomato puree. Fill both cans up halfway with water and add to your pot along with zucchini, cauliflower. Cook down for 12 minutes to thicken up the sauce. Add all beans, chickpeas, worcestershire, pepper and cook through until beans have warmed but before they start to break down.
• Prior to serving remove star anise, cinnamon quills and bay leaves. Serve on freshly toasted bread.