10 Minute Creamy Vegan Bean Casserole

• Vegan
• Gluten free

• Produce

  • 1 Aubergine
  • 1 15oz can Cannelini beans
  • 1 15oz can Chickpeas
  • 1 tsp Chilli, dried Powder
  • 2 Cans Tomatoes

• Canned Goods

  • 1 tbsp Tomato paste

• Condiments

  • 1 tbsp Tahini

• Baking & Spices

  • 1 1/2 tsp Paprika, smoked
  • 1 Salt and pepper

Found on laurencariscooks.com

Description

Ingredients

• 1 Aubergine
• 1 15oz can Cannelini Beans
• 1 15oz can Chickpeas
• 1 Teaspoon dried Chilli Powder
• 1.5 Teaspoons Smoked Paprika
• 1 Tablespoon Tomato Paste
• 2 Cans Chopped Tomatoes
• 1 Tablespoon Tahini
• Salt and Pepper to taste

Directions

• 1. Chop the aubergine into cubes about 1/4 inch in diameter. Saute in a large frying pan over a medium heat with a little olive oil for a few minutes until it starts to turn golden brown. Add the beans and the spices and mix so everything is evenly coated.