vegan nachos

Serves 4

Poppy cooks…

1. Saute
   onion, diced and 
   3 cloves garlic, minced, in
   olive oil until golden.
   
   
2. Add and stir for 5 minutes
   410g tinned diced tomato,
   1/2 cup (160g) organic tomato paste (make sure there is no added sugar),
   2 tablespoons coconut sugar,
   1/4 teaspoon ground chilli (feel free to add more to suit your taste),
   1 teaspoon ground cumin,
   1 teaspoon ground coriander,
   1 teaspoon dried oregano,
   1 teaspoon smoked paprika and
   celtic sea salt, to taste.
   
   
3. Add and stir for 2 minutes 
   2 tins of red kidney beans (make sure there is no added sugar), drained and rinsed.
   
   
4. Serve with 
   organic blue maize tortilla chips ( I love the ones by RW Garcia) or corn chips.
   
   
5. Top with chopped
   avocado or guacamole.