Olive oil Garlic Onion Tomato Tomato puree Green bell pepper Kidney beans Chickpeas/garbanzo beans Onion powder Cayenne pepper powder Dried thyme Cajun Creole Seasoning mix Quinoa Vegetable stock Salt Crushed black pepper Fresh parsley
Firstly, I heated oil in a Dutch oven and sautéed garlic and onion in it until translucent. In my second step, I added tomatoes and tomato puree. Then, I let it cook covered until mushy and then tossed in green bell pepper.
Then, I added the remaining ingredients to it and stirred. Further, I let it cook uncovered for about 10 minutes at high flame until the liquid started to absorb. Then, I continued cooking it covered at low-medium flame until all the liquid was absorbed.
Lastly, I turned off the flame and mixed it well. Now, feel free to garnish with more parsley and serve hot.