- 1 aubergine
Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…
- 1 tbsp olive oil or rapeseed oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 red onion, diced
- 2 carrots, finely diced
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 70g Puy lentils or green lentils, rinsed
- 30g red lentils, rinsed
- 400g can kidney beans
Native to the Americas, kidney beans are so called because of their shape and come in very…
- 3 tbsp dark soy sauce
- 400g can chopped tomatoes
- 20g dark chocolate, finely chopped
Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…
- ¼ tsp chilli powder
- 2 tsp dried oregano
Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…
- 2 tsp ground cumin
- 2 tsp sweet smoked paprika
- 1 tsp coriander
- 1 tsp cinnamon
A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…
- 800ml vegetable stock
- ½ lime, juiced
The same shape, but smaller than…
- brown rice
- tortilla chips, mashed avocado, yogurt or soured cream, grated cheddar, roughly chopped coriander (optional)
If you have a gas hob, put the aubergine directly onto a lit ring to char completely, turning occasionally with kitchen tongs, until burnt all over. Alternatively, use a barbecue or heat the grill to its highest setting and cook, turning occasionally, until completely blackened (the grill won’t give you the same smoky flavour). Set aside to cool on a plate, then peel off the charred skin and remove the stem. Roughly chop the flesh and set aside.
In a large pan, heat the oil, add the onion and carrots with a pinch of salt, and fry over a low-medium heat for 15-20 mins until the carrots have softened.
Add the aubergine, both types of lentils, the kidney beans with the liquid from the can, soy sauce, tomatoes, chocolate, chilli powder, oregano and the spices. Stir to combine, then pour in the stock. Bring to the boil, then turn down the heat to very low. Cover with a lid and cook for 11/2 hrs, checking and stirring every 15-20 mins to prevent it from burning.
Remove the lid and let the mixture simmer over a low-medium heat, stirring occasionally, for about 15 mins until you get a thick sauce. Stir in the lime juice and taste for seasoning – add more salt if needed. Serve hot over rice with whichever accompaniments you want!