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Portion size: 10




  • 3 medium onions

  • 3 cloves garlic

  • 4 medium carrots

  • 3 sticks celery

  • 3 red peppers

  • 500g sweet potatoes

  • olive oil

  • 2 tsp chilli powder

  • 1 tsp ground cumin

  • 2 tsp ground coriander

  • 1 tsp cayenne pepper

  • 1 tsp ground cinnamon

  • salt pepper

  • 1 x 400g red kidney beans

  • 1 x 400g barlotti beans

  • 2 x 400g chopped tomatoes





1. Peel and chop the sweet potatoes into bite-sized chunks, then place onto a baking tray.


2. Sprinkle with a pinch each of cayenne, cumin, cinnamon, sea salt and black pepper, drizzle with oil then toss to coat. Roast for 45 minutes to 1 hour, or until golden and tender.


3. Peel and roughly chop the onion. Halve, deseed and roughly chop the peppers, then peel and finely slice the garlic.


4. Heat oil in large pan. fry finely chopped onions, carrots, celery, and red peppers.


5. Add remaining chilli powder, cumin, coriander, cinnamon, salt and pepper.


6. Cook until softened and lightly coloured. Add beans and tomatoes.


7. Bring to the boil, then simmer for about 30 mins, adding water if needed.


8. Add the roasted sweet potato and mix through.

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