2 teaspoons ground cumin or Mexican spice mix, such as fajita seasoning (optional)
2 tablespoons tomato purée
400 ml (14 fl oz) hot vegetable stock
400 g (13 oz) can chopped tomatoes
610 g (1 lb 3 3/4 oz) canned kidney beans, rinsed and drained
200 g (7 oz) frozen leaf spinach, defrosted and drained
salt and pepper
Heat the oil in a saucepan and cook the peppers and garlic over a medium heat for 5–6 minutes, stirring frequently, until softened.
Stir in the cumin, if using, and cook for 1 minute before adding the tomato purée, hot stock, chopped tomatoes and kidney beans. Bring to the boil, season to taste, then cover and simmer gently for 10–12 minutes until thickened slightly. Stir in the spinach for the final minute of cooking, then ladle into bowls to serve.