Vegetable Chilli

Ingredients

2 tbsp. olive oil
4 cloves garlic, peeled and finely chopped
1 large red onion, peeled and chopped
4 carrots, thinly sliced
1 leek, chopped
1 red pepper, de-seeded and chopped
1 yellow pepper, de-seeded and chopped
2 red chilli’s de-seeded and finely chopped (or 2-3 tsp chilli flakes for a hot chilli)
1 tbsp. smoked paprika
1 tbsp. cumin
1 tbsp. coriander
1 tbsp. oregano
1 tbsp. tomato puree
1 x 400g tin chopped tomatoes
450g cooked chickpeas
230g cooked black beans
500–600ml vegetable stock
Salt and freshly ground black pepper
Fresh coriander (to serve)

Pre heat the oven to 180°C/350°F/gas mark 4.
Heat the olive oil in a large saucepan on a medium heat before adding the garlic, onion, carrots, leek, peppers, chilli and stirring through. Cook for a further 5 minutes.
Add the smoked paprika, cumin, coriander, oregano, salt and pepper, stir through and cook for a further few minutes before adding the tomato puree and stirring again.
Finally add the tomatoes, chickpeas, black beans, vegetable stock and stir to combine. Bring to the boil and reduce to simmer for about 45 minutes,
stirring occasionally.
Serve topped with fresh coriander.