INGREDIENTS
2
jarred Roasted Red Peppers (roughly chopped)
250 g
Cherry Tomatoes (roughly chopped)
3 tbsp
Olive Oil
1
Onion (chopped)
4 cloves
Garlic (crushed)
1 tsp
Smoked Paprika
1/2 tsp
Chilli Flakes
1 tsp
Cayenne Pepper
1
tin Coconut Milk
150 milliliters
Vegetable Stock
3
tins White Beans (drained and rinsed)
Salt and Pepper
Nigella Seeds to serve
Bread (to serve)
Coriander (to serve)