Ingredients: serves 4-6
2 tbsp olive oil
1 large red onion, finely diced
1 clove garlic, peeled and finely chopped
125g carrots, finely chopped
2 peppers, finely chopped
1 red chilli, deseeded and finely chopped
1 tsp ground cumin
1 tsp ground coriander
400g can chopped tomatoes
400g can kidney/black/black eye beans
2 tbsp tomato puree
500ml beef or vegetable stock
salt and pepper to season
1 piece of dark chocolate
1 small bunch fresh coriander, chopped
1 ripe avocado, diced
soured cream and lime wedges to serve
- Heat the oil in a frying pan and fry the onion, garlic, carrots and peppers until starting to soften.
- Transfer to a saucepan and add the chilli, cumin and coriander, stir fry for 1-2 minutes until you can smell the spices.
- Add the chopped tomatoes, drain the beans in a colander and rinse, add these along with the tomato puree and stock. Stir, cover and bring to a simmer.
- Simmer gently for 30-40 minutes until all the vegetables are cooked and the sauce has thickened. Taste and add any salt and pepper if necessary.
- Add the chocolate and half the fresh coriander and stir until the chocolate has melted.
- Serve immediately with swirls of soured cream, scatter the rest of the fresh coriander over and the chopped avocado and place a quarter of lime on the side. Delicious with flatbreads or rice.
Flatbreads are the simplest form of bread, eaten by the earliest civilisations and used as plates to hold the food first, some are leavened some are not. Flatbreads include chapatis, tortillas, pittas and naan
Ingredients: makes 6
200g plain or chapatti flour
warm water to mix
- Simply make a well in the centre of the flour and gradually add warm water until you have a soft dough. Knead gently and split the dough into 6 equal sized pieces, roll out thinly.
- Heat a frying pan or griddle pan until very hot and cook each flatbread for 1 minute each side or until brown spots appear, or stripes if you use a griddle pan. Wrap in a clean tea towel to keep warm until ready to serve. Repeat with the rest.