Summary

Ingredients

• 4 spring onion (s)
• 2 tin tomato (s), chunky
• 400 ml vegetable stock
• 1 chilli pepper (s), red
• 1 clove garlic
• 150 g bulur
• 1 can corn
• 1 can kidney beans
• 0.5 teaspoon ½ oregano, dried
• 1 pinch (s) cumin
• salt and pepper
• oil

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Instructions

1. Finely dice the white of the spring onions. Halve the chilli lengthways, core and finely dice. Also dice the garlic clove.
2. Heat the oil in a pan and sweat everything in it. Add canned tomatoes and vegetable stock and bring to the boil. Mix in the bulgur, remove from heat and cover and leave to soak for 20 minutes.
3. Cut the light green of the spring onions into oblique rings. Drain the corn and kidney beans in a colander. Mix the corn and beans with the bulgur and heat over a mild heat.
4. Season with salt, pepper, cumin and oregano. Sprinkle with the light green spring onions. Sour cream goes well with it.