• 2 tablespoons olive oil
  • 1 red onion, chopped
  • 1 carrot, peeled and cut into chunks
  • 2 garlic cloves, crushed
  • 1 courgette, trimmed and cut into chunks
  • 1 red chilli, deseeded and chopped
  • 2 teaspoons chopped thyme leaves
  • 2 teaspoons smoked paprika
  • 425 g (14 oz) can mixed beans in chilli sauce
  • 400 g (13 oz) can chickpeas, drained
  • 400 g (13 oz) can chopped tomatoes
  • 150 ml (¼ pint) vegetable stock
  • salt and pepper
  • vegan tortilla chips, to serve

Heat the oil in a saucepan, add the onion and carrot and cook over a gentle heat for 5 minutes until softened. Stir in the garlic, courgette, chilli, thyme and smoked paprika and cook for a further 5 minutes.

Stir the beans with their sauce, chickpeas, tomatoes and stock into the pan. Bring to the boil, then simmer for 10 minutes until the vegetables are tender and the stew has thickened slightly. Season with salt and pepper and serve hot, with vegan tortilla chips.

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