1 red onion
1 garlic clove
400g can black-eyed beans in water
1 x 5ml spoon ground coriander
1 x 5ml spoon mild chilli powder
½ x 5ml spoon ground cinnamon
1 x 15ml spoon tomato purée
2 x 5ml spoon cocoa powder
1 vegetable stock cube
For the salsa
1 medium red onion
1 large tomato
1 x 15ml spoon fresh coriander
Chopping board, vegetable knife, garlic press, colander/sieve, medium-sized saucepan, wooden spoon, measuring spoons, zester/grater, juicer, small bowl, mixing spoon.
- Prepare the ingredients:
- peel and slice the onion;
- peel and chop or crush the garlic;
- drain and rinse the black-eyed beans.
- Spray a saucepan with oil and add the onion and garlic. Fry gently until softened, approximately 3-4 minutes.
- Add the ground coriander, chilli powder and ground cinnamon. Cook for 1 minute.
- Add the black-eyed beans, cocoa powder, tomato purée and 200ml boiling water to the pan.
- Crumble over the stock cube and stir well.
- Cook, stirring frequently, until the sauce has reduced to a thick consistency, approximately 10 minutes.
- Make the salsa:
- peel and finely chop the onion;
- chop the tomato;
- chop the coriander;
- zest the lime, cut in half and juice one half;
- mix all the ingredients together in a small bowl.
- Spoon the mole into bowls and top with the salsa.
- Serve with homemade tortilla chips: Cut a tortilla wrap into triangles. Place on a baking tray and spray with oil. Bake in the oven until crisp.
- Fill wraps with the cooked mole and wrap into a parcel. Place in an oven proof dish, sprinkle over grated reduced fat cheese and bake in the oven.
- Serve with a mixed salad on the side.
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