Adjusted the recipe from ‘The green roasting tin’ – Rukmini Iyer.

This dish can be made in a pan, which is easier and faster, or as the book suggests in the oven.

ingredients for 4
1) 250g chestnut mushrooms quartered
one onion roughly chopped
one red pepper roughly chopped

2) 2 or 3 drained tins of beans, from:
400g canneloni beans
400g black beans
400g red kidney beans
2x 400g chopped toms or 500g loose tomatoes chopped, plus some tomato paste to thicken the flavour
250-350ml of veg stock

coriander leaves to garnish

oil and spices:

2 tablespoons roasting olive/rape seed oil – eg. spread one tablespoon on the bottom of the tin/pan, use the other tablespoon to mix in with the spices:
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon chipottle chilli flakes
1 teaspoon smoked paprika
<1 teaspoon salt

salsa
one avocado roughly chopped
one lime, juice only
half red onion finely chopped
<1 teaspoon salt

preparation

either fry onion, garlic and red pepper for a few mins in the oil, then add mushrooms and spices for a few more mins

or cook everything in oven at 180 deg C (fan) / 200 deg C (w/out fan)
in this case, put the oil and spices, then ingredients 1) in the roasting tin in the oven for 25 mins

add ingredients 2) beans and toms:
either to the pan, bring to boil and simmer for 20 mins
or to the roasting tin and put back in for 35 mins

make the salsa fresh, whilst the dish is cooking:
mix the ingredients coarsely with a spoon in a bowl

serve with coriander leaves on top and coconut yoghurt to put on with sides of avocado salsa, tortillas or nacho chips