MIXED BEAN & SWEET POTATO CHILLI

Serves 6

500g (1lb 2oz) dried mixed beans

3tbsp olive oil

2 large onions, chopped

5 garlic cloves, peeled and chopped 2 carrots, peeled and chopped

2 sticks of celery, peeled and chopped 1½tsp cumin seeds

1½tsp coriander seeds

1½tsp smoked paprika

3tbsp tomato purée

1 x 400g tin plum tomatoes

1ltr (1¾pt) vegetable stock

100g (3½oz) dried red lentils

Salt and freshly ground black pepper 350g pack cubed sweet potato or squash 1-2tbsp chipotle chilli paste, or to taste

To serve

Cooked rice

A small bunch of coriander 6tbsp yoghurt

Crusty bread

Soak the mixed beans in water overnight. When ready to cook, preheat the oven to 160°C/fan 140°C/gas 3. Heat the oil in a large casserole and add the chopped onions, garlic, carrots and celery. Sauté slowly for 10 minutes until lightly caramelised.

Meanwhile, in a separate dry pan, toast the cumin and coriander seeds until aromatic. Leave to cool, then crush in a

pestle and mortar and add to the casserole. Stir in the paprika and cook for a couple of minutes. Add the tomato purée and tinned tomatoes, crushing them with a spoon to break them up.

Bring to the boil. Drain and rinse the beans and add to the casserole with the stock and lentils. Season and place into the oven for 2-2½ hours. After 1 hour of cooking, stir in the cubed sweet potato or squash and chipotle paste to taste. Add a splash more water if needed, then return to the oven until the beans and vegetables are soft and cooked through.

Serve the chilli in bowls with a few spoonfuls of cooked rice, a sprinkle of coriander, a spoonful of yoghurt and some crusty bread on the side.