This dish is not only bright and tasty to look at. but it really delivers on flavour. I created this recipe one day when my parents didn’t know what to eat for lunch – I left them very happy and satisfied.

Smoky bean stew

Serves 4
Olive oil, for frying
3 shallots, finely chopped 1jalapeilo chilli, finely
chopped
2 garlic cloves, finely chopped
1x 400gtin aduki beans
(or you can use black beans or haricot), rinsed and drained
1x 198g tin sweetcorn, drained
1tsp chilli paste
½ tsp smoked paprika
1tbsp garlic puree
Pinch of black pepper
300g passata
Juice of ½ lemon or lime

To serve
1avocado
4 tbsp plant-based yoghurt
2 handfuls of spinach leaves
Small bunch of coriander

Heat some olive oil in a pan, then add the shallots, chilli and garlic and cook over a medium heal
until softened.

Tip in all the remaining ingredients, along with125ml (½ cup) water. Stir to combine, then simmer for 20 minutes to thicken, stirring occasionally.

Serve hot with any toppings of your choice

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