3 tbsp Cali Cali Baja Chipotle Sauce
1 tbsp olive oil
2 400g tin chickpeas (washed & drained)
150g mushrooms (Chestnut / white), chopped small
1 aubergine, roughly chopped into small pieces
1 400g tin chopped tomatoes
1 tbsp tomato puree
250ml vegetable stock
2 cloves garlic
1 small tin sweetcorn (drained)
1 red onion, finely chopped
85g fresh spinach, roughly chopped
1 tsp Cali Cali Cajun Seasoning
On a medium heat, warm the olive oil in a saucepan and casserole pot. Add the garlic and onion to the pan and fry until soft for 3-5 minutes.
Add the tomato puree and Cali Cali Cajun seasoning, cook for a further 1 minute.
Add the mushrooms, aubergine, chickpeas, kidney beans, and sweetcorn. Stir well.
Next, add the chopped tomatoes and vegetable stock. Stir again. Bring to the boil and allow to simmer for 4 minutes.
Add the spinach and stir.
Add the Cali Cali Baja Chipotle sauce, stir and cover and allow to simmer for a final 5 minutes.
Serve on a bed of fresh spinach or for a more substantial dinner time meal with potatoes, cous cous or rice.