Chilli bean stew

This easy and tasty Mexican-inspired stew is great for a midweek meal

SERVES: 4

PREP TIME: 10 MINS COOK TIME: 30 MINS

● 2tbsp sunflower oil ● 1 onion, chopped ● 2 garlic cloves, crushed ● 2tsp chipotle paste ● 4 carrots, cubed ● 1 leek, sliced ● ¾ltr vegetable stock ● 1tbsp tomato paste ● 400g can butter beans, drained ● 400g can kidney beans, drained ● 425g can chickpeas, drained ● 2tbsp chopped parsley 1 Heat the sunflower oil in a large casserole pot, add the onion and cook gently for 5 mins, to soften. Add the garlic, chipotle paste, carrots and leeks, then cook for a few mins.

2

Pour in the vegetable stock. Add the tomato paste, then the butter beans, kidney beans and chickpeas. Bring to the boil, cover and simmer for 20 mins, until the vegetables are tender. Sprinkle over chopped parsley.