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Ingredients

Method

  • STEP 1

    Heat the oil in a deep saucepan and fry the chopped onion over a medium heat until tender. Add the garlic and tomato purée, stirring for 1-2 mins until combined. Sprinkle in the spices and cook for another 1 min.

  • STEP 2

    Tip in the chopped tomatoes, half fill the can with water, and add to the pan. Pour in the stock and simmer on a medium heat for 10-15 mins, uncovered. Season, then whizz using a hand blender until smooth. Add the beans and red pepper, and cook for another 15 mins until the pepper is tender.

  • STEP 3

    Serve in bowls topped with a small pile of tortilla chips and a lime wedge.

Recipe from Good Food magazine, September 2015

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A star rating of 4.8 out of 5.45 ratings
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