2–3 garlic cloves,
2 medium carrots ,
1 red pepper,
½ bowl vegetable stock ,
400g red kidney beans(Rajama),
1 tsp vegetable oil,
1 tsp chilli powder,
1 tsp ground cumin,
1 tsp dried oregano ,
400g chopped tomatoes,
ground black pepper,
Peel the onion and chop into small pieces, then peel and finely chop the garlic (chop it as small as you can).
Peel, top and tail the carrots and the sweet potato and chop into 1cm chunks.
Wash the pepper, deseed and slice into 1cm pieces.
Place the onion, garlic, carrots and sweet potatoes in the microwavable bowl and mix well. Place the bowl in the microwave and cook on full power
for three minutes.Measure 300m lof boiling water into a measuring jug, crumble in the stock cube and stir to dissolve. soak kidney beans, drain and
rinse with cold water . Set aside.Add the red pepper, oil and chilli powder to the microwaveable bowl. Add the cumin and oregano. Stir and microwave
on full power for one minute.Stir in the chopped tomatoes, stock and black pepper, to taste . Stir well again, then microwave on full power for 15 minutes,
stirring every five minutes.Remove the soup from the microwave. Taste and add more black pepper if required .
If you want smooth soup, rather than chunky soup, you can blend it.
Add the kidney beans(Rajama) to the soup and microwave on full power for three minutes, stirring after two minutes.
Remove the soup from the microwave and allow to stand for one minute before serving.