Directions

• Boil some water. Heat the oil over very low heat in a casserole dish.
• Peel the onion and chop it. Wash the celery and chop it finely, then peel and crush the garlic.
• Sauté everything in the oil for 5 minutes.
• Wash the pepper and remove the seeds, then dice it and sauté for 2 minutes in the casserole dish with the raisins, oregano, chili and cumin.
• Add salt and pepper, the tomatoes and 5 tablespoons of water. Bring to a boil, reduce the heat and simmer for 5 minutes
• Wash the broccoli and divide it into small florets, put it in a saucepan and cover with boiling water. Bring to the boil, cook for 2 minutes, drain.
• Preheat the grill to medium heat. Chop 4 tablespoons of coriander. Drain and rinse the kidney beans; add them to the vegetables along with the rice and corn.
• Bring to a boil, lower the heat and simmer for 2 minutes. Add the broccoli and leave for 1 minute more.
• Remove the casserole dish from the heat, add the coriander and the grated Parmesan. Slide under the grill 5 to 6.
• Serve this gratin with yogurt or sour cream and crusty bread.