It was in one of the recent Dish magazine email newsletters & I must admit I was a little skeptical (nothing unusual there) but decided to try it with only 1 alteration for Ruchita & that was removing the cinnamon.
It was freakin divine.
The recipe suggests making kumara chips at home to eat it with, which I'm sure would be lovely, but let's face it, if I can't be bothered then a 25 year old who's cooking after work isn't going to either. Especially when she can grab a packet of corn chips, or even a packet of kumara chips if she's feeling wealthy!!!, in the supermarket at the same time she buying all the tinned beans & tomatoes.
This makes an enormous quantity, so you'll want to share or you'll be eating it for days.
Next time I make it I'm going to try freezing the left overs because I would love to have a stash on hand.
I topped ours with cheese, creme fraiche & coriander but you could easily go vegan if you wanted.
Seriously good eating so grab that corn chip & dig in.