South African Vegetarian Bunny Chow – A Savory & Spicy Twist on the Classic Street Snack

Allergens

Wheat

Ingredients

• 2 large round bread loaves (preferably day
• old)
• 2 cups cooked chickpeas, mashed
• 1 cup cooked red kidney beans, mashed
• 1 cup cooked white rice
• 1 cup diced bell peppers
• 1 cup diced onions
• 1 cup diced tomatoes
• 3 tbsp vegetable oil
• 2 tbsp curry powder
• 1 tsp turmeric
• 1 tsp ground cumin
• Salt and pepper, to taste
• Fresh cilantro leaves, for garnish

Instructions

1. Cut a hole in the top of each bread loaf, saving the removed bread pieces. Remove the soft inner part from each loaf, leaving about 1/2 inch thick walls.
2. In a large pan, heat oil over medium heat. Add curry powder, turmeric, cumin, salt, and pepper. Cook for 1 minute, stirring constantly.
3. Add diced bell peppers, onions, and tomatoes to the spice mixture. Sauté until vegetables are tender, about 5 minutes.
4. Stir in mashed chickpeas and red kidney beans. Cook for another 2 minutes.
5. Remove pan from heat. Let the mixture cool slightly.
6. Spoon the spiced vegetable mixture into each hollowed bread loaf. Press down to fill the loaves completely.
7. Replace the removed bread pieces on top of the filled loaves.
8. Wrap each bread loaf separately in foil and bake at 350°F (175°C) for 20 minutes or until heated through.
9. Unwrap, garnish with cilantro leaves, and serve immediately.

Chef’s Insight

The combination of spices used in this recipe creates a vibrant flavor that perfectly complements the creamy chickpeas and kidney beans, while still allowing the crunchiness of the bread to shine through.

Notes

Be sure to choose bread with a thick enough wall to hold the filling without falling apart.