Ingredients

• Ingredients Olive Oil 1 x large onion (white or red) 3 x cloves of garlic Teaspoon of cumin powder Teaspoon of coriander Good splash of soy sauce Good squirt of tomato puree 2 x carrots 2 x celery stalks Half a teaspoon (or more if you like spice) of cayenne pepper Half a teaspoon of smoked paprika Good splash of your favourite hot sauce (optional) 1 x tin chickpeas 1 x tin kidney beans 1 x tin cannellini beans 2 x tins of chopped tomatoes Salt and pepper to taste

Preparation

• Preparation Serves 4, or 2 with leftovers  This is a meal that you will make again and again, so use my ingredients as a guide and experiment with what you like best. I also like it hot, so go easy on the cayenne, paprika and hot sauce if you’re not a fan. You can choose whatever beans you like, but I recommend 3 x tins whatever combination you choose. This is a hearty meal, and one that tastes better the next day. Great on toast for lunch! Method Put a good splash of olive oil in a pot and get it on a low/medium heat Chop up your onion and toss in the pot Chop up your garlic and throw in after a couple of minutes Add your cumin, coriander, paprika and cayenne and mix well Add your soy sauce and tomato puree and mix Chop up your carrots and put them in (I typically slice them down the middle, down the middle again, and then across into little chunks) Then goes your celery, chopped, but not too fine (the carrot and celery add texture and a bit of crunch) Open your tins of beans, pour into a colander and rinse well in cold water Add all the beans to the pot and mix well Add the 2 x tins of tomatoes and mix again Salt and pepper to taste and then leave simmering away for a good 30 minutes Taste before serving – if it tastes great then you’re ready! If you make in advance, leave simmering for 30 minutes or so, stirring occasionally, and then let it sit covered for a few hours. Heat up again before serving. These flavours love getting to know each other, so a little time is never a bad thing. Enjoy!