Bean & Vegetable Ragout

(2-3 servings)

½ tsp minced garlic
½ onion, sliced
3 medium flat mushrooms, sliced
½ eggplant, diced
1 red pepper, de-seeded & sliced
1 can (415g) chickpeas or kidney beans
1-1 ½ Tbsp gravy powder
1-1 ½ Tbsp cold water

Place the top 5 ingredients into a saucepan, cover and simmer with liquor from the chickpeas until vegetables are soft, about 15 minutes.
Add chickpeas or beans and heat through.

Mix together 1 Tbsp gravy powder and 1 Tbsp cold water.

Slowly stir this mixture into vegetables to thicken. Add extra gravy powder and water if required.

Serve with cooked rice, fruit chutney and naan bread.

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