Vegetable Chilli

The recipe

Instructions

1. 1
   Heat the oil in a large heavy pan and cook the chopped onions for 8 minutes until soft and translucent.
2. 2
   Add the garlic, peppers and spices and cook for 2 more minutes, stirring so nothing catches.
3. 3
   Stir in the tomato puree and cook for a minute, then add both tins of tomatoes, the drained beans and chickpeas, and the stock.
4. 4
   Bring to a simmer and cook uncovered for 25 minutes, stirring occasionally, until thickened.
5. 5
   Taste, adjust the seasoning and chilli to your liking, and serve over rice with a dollop of yogurt.

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