Spray a large frying pan with low calorie cooking spray and place over a medium heat
Add the shallots, garlic, celery, carrots and red pepper and stir-fry for 2-3 miniutes.
Add the dried herbs, ground cumin, ground cinnamon, chilli powder, tomatoes and stock ad bring to the boil.
Reduce the heat, cover and allow to cook gently for 10-12 minutes or until the vegetables are tender.
Stir in the beans and cook for 2-3 minutes or until piping hot.
Season well, remove from the heat and sprinkle over the coriander.
Serve with cooked rice and lime wedges to squeeze over.
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|Serving Size: 1 Serving (98g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 2 (5%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 166.8mg||6 %|
|Potassium 238.4mg||6 %|
|Total Carbohydrate 9.7g||3 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 8.2g|
|Protein 1.4g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 41
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