Nachos with Yellow Corn Chips and Guacamole - Janella Purcell

Ingredients

• 1 brown onion, diced
• 1-2 tbsp olive oil
• 1-2 garlic cloves, chopped
• 1/2 bunch coriander, stems and leaves separated.
• 1/2 tbsp of each ground cumin, garam masala, fenugreek, turmeric, sweet and/or smoked paprika.
• 1 cup mushrooms, diced (button, Swiss, portobello or field)
• 1/2 red capsicum, diced
• 1 zucchini, grated or diced
• 2 cans of legumes (kidney, borlotti or navy/cannelini), drained and rinsed
• 2 cans chopped tomatoes
• Salt, unrefined
• Cracked pepper
• 2 spring onions, chopped finely
• 1/2 cup coriander leaves
• 4 handfuls organic corn chips
• 1-2 cups tasty cheese, grated (optional)
• Serve with organic yoghurt, sour cream, or tahini sauce (optional)
• 1 large avocado, mashed
• 1 garlic clove, finely chopped
• 1/2 red onion, or white parts of 8 spring onions, finely diced
• 1/2 red capsicum, finely diced
• 1 small cucumber, finely diced
• 1/2 tsp each of sweet and/or smoked paprika, and ground cumin
• 1 lime, juiced and zest grated
• 1/4 bunch coriander, leaves roughly chopped
• A couple of splashes of Tobasco
• Season with salt or umeboshi vinegar, and pepper