Place the coconut oil in a large pot on a medium heat, throw in the onion and fry for 5 minutes. Add in the chopped pepper, carrot and garlic and stir for a minute, then throw in the dry spices (chilli, cumin, smoked paprika and oregano). Pour in the stock, grated courgette, tomatoes, tomato puree, a pinch of salt, ground pepper and beans. Cook with the lid on for 30- 40 minutes stirring every 5-10 minutes. Take it off the heat and pop in the cacao, stir well and let it sit to the side with the lid on.
Make the guacamole by mashing the avocado flesh with the lime, a pinch of salt and some olive oil.
Serve with fresh coriander.
Images: Holly Clark Photography