This popular recipe uses pantry staples and can be adapted depending on what you have in the cupboard. Try substituting a can of beans for lentils, bulgur wheat or quinoa. This recipe is also a good way to use vegetables like carrots and celery, when they’re past their best.
4x cloves garlic
1x thumb size piece of ginger
1x tsp cumin
1x tsp ground coriander
1x tbs paprika
1x tbs chilli powder (adjust the amount depending on your taste or use 1x fresh chilli)
1x tbs cocoa powder
1x tbs oil (give or take)
1x can tomatoes
2x cans of kidney or black beans beans*
1. Put your biggest pot over a medium heat. Add olive oil and cook the onion, garlic and ginger for 10 minutes, or until soft.
2. Add the chilli powder, cumin, coriander and paprika. Stir for 1-2 minutes.
3. Add all the remaining ingredients, stirring as you go. Bring to a gentle boil, then turn the heat down to low and simmer for 30–35 minutes.
4. Season to taste, then serve.
Serve on rice or tortillas.
For added flavour try it topped with yoghurt or sour cream and fresh coriander.
*If you substitute beans for bulgur wheat or quinoa you may need to add more liquid e.g. vegetable stock or water.