INGREDIENTS
1 1/2 tbsp
olive oil
1 medium
onion
4 cloves
garlic
1
jalapeño peppers
1 large
bell pepper
1 tbsp
paprika
2 tsp
cumin seeds
2 tsp
ground chili powder
1/8 tsp
cayenne pepper
28 oz
canned tomatoes
3 tbsp
tomato paste
1 tbsp
coconut sugar
1/2 tsp
sea salt
1 serving
bell pepper
2
bay leaves
14 oz
block of tofu
3 tbsp
nutritional yeast
15 oz
cannellini beans
2 handfuls
cilantro leaves
1 small handful
mint
1 handful
olives
1 serving
olives
1/2 tsp
kala namak