Ingredients

The following ingredients have 4 Servings
  • 2 tbsp olive oil
  • 2 medium onions, sliced
  • 1 yellow pepper, deseeded, cut into chunks
  • 1 medium sweet potato (approximately 300g/10½oz), peeled, cut into chunks
  • 1 tsp ground coriander
  • 1 tbsp plain flour
  • 400g tin chopped tomatoes
  • 2 tbsp chipotle paste (available at larger supermarkets and delicatessens)
  • 400g tin cannellini beans, rinsed and drained
  • 400g tin red kidney beans, rinsed and drained
  • salt and freshly ground black pepper
  • vegan crème fraîche, to serve (optional)
  • 150g/5oz quinoa, rinsed
  • 1 ripe but firm avocado, halved, stone removed, flesh scooped out
  • 1 lime, juice only
  • 4 spring onions, finely sliced
  • 1½ tbsp chopped fresh coriander, plus extra to garnish
  • salt and freshly ground black pepper

Instruction

  • Heat the oil in a large heavy-based saucepan over a medium heat. Add the onions and fry for 2-3 minutes, stirring well. Add the pepper and sweet potato and fry for 3-4 minutes. Sprinkle over the coriander and flour, stir to combine, continue to fry for 30-40 seconds.
  • Add the chopped tomatoes, chipotle paste, beans and 600ml/20fl oz cold water to the saucepan. Stir well to combine and season with salt and pepper.
  • Bring to the boil, then simmer for 18-20 minutes, stirring more and more regularly as the cooking time progresses, until all of the vegetables are tender. Add water if it starts to dry out.
  • Meanwhile, for the quinoa, half-fill a saucepan with water and bring to the boil. Add the quinoa, stir well, then simmer for 12-15 minutes, or until just tender.
  • Cut the avocado into chunks and drizzle over the lime juice.
  • Drain the quinoa and put in a large bowl. Set aside to cool for 3-5 minutes, then fluff with a fork. Stir in the avocado, spring onions and coriander. Season with salt and pepper and mix well.
  • Spoon the quinoa onto plates and top with a ladleful of the stew. Serve a dollop of soured cream alongside.