SERVES 6 | 5 MINUTES PREP | 15 MINUTES COOKING 

  • 1 dried smoked chipotle
  • ½ fresh red chilli
  • 1 onion
  • 1 tsp sweet smoked paprika
  • ½ tsp cumin seeds
  • 1-2 garlic cloves, crushed
  • 1 big bunch fresh coriander
  • 2 tbsp olive oil
  • 2 red/orange/yellow peppers
  • 1 aubergine cubed
  • 1 x 400 g tin of chickpeas
  • 1 x 400 g tin of black beans
  • 700 g passata

Preheat your oven to 200°C.

Put the chillies, peeled and halved red onion, paprika, cumin seeds, crushed garlic, coriander stalks (save the leaves for garnish) and 2 tablespoons of oil into a food processor and whiz into a fine paste.

Tip into a lidded pan, then add the deseeded and roughly chopped peppers, aubergine, drained chickpeas and black beans, a pinch of salt and pepper and the passata, stir well and put the lid on.

Cook through for 15 minutes. Check seasoning and serve for a sensationally simple dinner! 

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