Vegan Watercress Cassoulet

Ingredients:

• 1 Can Mixed Bean Salad, drained

• 100g Watercress, chopped

• 1 Can Chopped Tomatoes

• 50g Bulgur Wheat

• 1 Onion, chopped

• 3 Cloves Garlic, chopped

• 50ml Water

• 1 tbsp Oregano

• 1 tsp Paprika

• 1 tsp Cumin

• 1/2 tsp Chilli Flakes (or to taste)

• Splash of Lime Juice

• Olive Oil

• Salt

Method:

1. Heat around 3 tbsp Olive Oil in a large pot over a medium heat and gently fry the onion until soft. Then, add the garlic, paprika and cumin.

2. Pour in the chopped tomatoes and bulgur wheat, making sure to stir thoroughly. Loosen the mixture with the water, then add the oregano, chilli and salt.

3. Bring to the boil, then reduce heat and simmer until the bulgur wheat is completely cooked and the sauce has thickened.

4. Add the beans and watercress, allowing it to cook until only just wilted.

5. Add a squeeze of lime juice & serve.