Ingredients
- 1 large aubergine, cut into rough chunks
- 3 bell peppers, cut into rough chunks
- ground cumin
- 1 big onion, coarsely chopped
- 3 big cloves garlic, chopped
- 3 fiery chillies, roughly chopped
- 350g cherry tomatoes
- 1 tin chopped tomatoes
- 2 tins beans (preferably 1 mixed, 1 kidney, black bean, or pinto)
- Linghams garlic and chilli sauce/sweet chilli sauce
- 300g baby spinach
To serve
- Tortillas
- Avocados
- Limes
- Grated cheese
Method
- Fry the aubergine and peppers for 15 mins until golden and crispy. Season with salt and cumin and set aside.
- Fry the onion, then the garlic and chillies. Then add the cherry tomatoes, then the tinned tomatoes and the aubergine and peppers.
- Bring to the boil and add the drained beans. Add a good glug of the sauce. Simmer for 30 mins.
- Turn the heat off, and stir in the spinach. Leave until wilted.
- Serve with the accompaniments!