Ingredients
| 125 g corn kernels (canned; drained) |
| 1 whole red onion |
| ½ whole red capsicum (deseeded, diced) |
| ½ whole green capsicum (deseeded, diced) |
| ½ whole yellow capsicum (deseeded, diced) |
| 1 whole pumpkin (kent; peeled; sliced) |
| 1 whole eggplant (peeled; cubed) |
| 1 whole celeriac (peeled, cubed) |
| 1 whole cauliflower (orange) |
| 1 whole cauliflower (green) |
| 3 cloves garlic |
| 3 cloves garlic |
| 2 tbsp oregano |
| 1 dash olive oil |
| 250 ml hot pepper sauce |
| 400 g tomatoes (canned whole in juice) |
| 400 g tomatoes (canned diced) |
| 200 g water |
| 1 tsp curry powder |
| 1 tbsp cumin |
| 1 tsp fennel seeds |
| 1 tsp thyme |
| 400 g kidney beans (canned; well drained; washed) |
| 400 g chickpeas (canned; well drained; washed) |
| 1 whole lemon (zest only) |
| 4 tbsp lemon juice |
| ⅓ cup coriander |
| 1 pinch white pepper |
| 1 pinch salt |
| 1 piece pecorino romano cheese (optional) |
| 1 sprig parsley (optional) |
Preparation
Read full directions on What's on the list? at http://whatsonthelist.net/roasted-chilli/
