1 large carrot, peeled and cut into 1 cm (1/2 in) pieces
1 red pepper, deseeded and cut into 1 cm (1/2 in) pieces
1 teaspoon dried mixed herbs
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 x 400 g (13 oz) cans tomatoes
2 tablespoons sun-dried tomato purée
75 ml (3 fl oz) vegetable stock
2 x 400 g (13 oz) cans black-eyed beans in water, drained
4 tablespoons finely chopped coriander leaves, plus extra to garnish
salt and pepper
cooked basmati rice, to serve
Heat the oil in a large frying pan and place over a high heat.
Add the shallots, garlic, celery, carrot and red pepper and stir-fry for 2–3 minutes or until lightly starting to brown.
Add the dried herbs, cumin, cinnamon, tomatoes, tomato purée and stock and bring to the boil. Reduce the heat to medium, cover and cook gently for 12–15 minutes or until the vegetables are tender, breaking up the tomatoes into small pieces with a wooden spoon towards the end of the cooking time.
Stir in the black-eyed beans and cook for 2–3 minutes or until piping hot.
Season well, remove from the heat and sprinkle over the chopped coriander. Garnish with coriander leaves and serve with basmati rice.