Spicy bean casserole | Women's Weekly Food

Ingredients

• 1/2 cup (100g) dried red kidney beans
• 1/2 cup (100g) dried chickpeas
• 2 teaspoons butter
• 1 red onion (170g), sliced thinly
• 1 carrot (120g), chopped coarsely
• 1 red capsicum (150g), chopped finely
• 1 clove garlic, crushed
• 1 red thai chilli, chopped finely
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 410 grams can tomatoes
• 1/2 cup (125ml) vegetable stock
• 2 teaspoons tomato paste
• 1/2 cup (100g) canned corn kernels, drained
• 2 teaspoons finely chopped fresh parsley