Ingredients
2 tbsp olive oil
1 large white onion
2 garlic cloves, crushed
2 tsp ground cumin
1 red chilli, finely chopped
1 tsp smoked paprika
1 tsp dried oregano
1 carrot
1 yellow pepper
1 celery stick
400g (1 tin) chopped tomatoes
400g (1 tin) cooked black beans
250ml vegetable stock
1 tbsp raw cacao powder
sea salt
pepper
200g brown rice
Directions
Heat the oil in a large pot, add the onion and a pinch of salt, sautéing for 7 minutes until golden. Add the garlic and cook for a minute more, then add the cumin, chilli, smoked paprika, oregano and the chopped veg. Pour in the tomatoes, beans, stock, cacao and a large pinch of salt, cook for an hour. While this is cooking, rinse the rice, then place it in a pot and cover with water. Add a pinch of salt and bring to the boil. Let this simmer for 35-40 minutes until cooked through (check pack instructions as cooking times vary). Serve your stew on a bed of rice. Pop the second portion in a thermos to take to work for lunch tomorrow, as it tastes best warm.
