Serves 4
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To serve:

  1. Place the onion, carrot and celery in a food processor and whizz into small chunks.
  2. Heat the olive oil in a large pot over a medium heat and add the vegetables. Cook for 4-5 minutes, then add the garlic and cook for one minute longer.
  3. Add the cumin, coriander, paprika and chilli powder to the vegetables in the pan and cook for 2-3 minutes.
  4. Whizz the mushrooms in the food processor until finely chopped; this is best done in 2-3 batches so that they don’t get too mushy. Add to the pan and cook for 5-7 minutes or until all the liquid has evaporated.
  5. Add the tomatoes, sugar, balsamic and stock and season well. Simmer over a medium heat for 20-30 minutes, then add the kidney beans. Check the seasoning and adjust if necessary.
  6. Serve over freshly baked potatoes with some grated cheese or sour cream, topped with fresh parsley or coriander.

Nutrition Facts

Per serving: 223kcals, 11.4g fat (1.5g saturated), 23.6g carbs (6g sugars), 9.3g protein, 5.3g fibre, 0.095g sodium

DinnerMeat-freeVegetarian

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