Step 1

Peel and finely chop the onion and garlic. Deseed the peppers, and the fresh chili pepper, and slice them with the courgette

Step 2

Heat 2 tbsp oil in a big pan and fry the onion and garlic on a medium heat for 5 minutes, stirring regularly to ensure they don’t get burnt. Add the courgette and peppers along with the chili, cumin seed and salt and fry for a further 5 minutes

Step 3

Drain the kidney beans and rinse thoroughly. Add to pan with the tinned tomatoes, tomato puree, ground coriander, ground cumin, paprika, black pepper and honey.

Step 4

Turn the heat to high and bring to a boil, then reduce the heat and leave to simmer for a further 10 minutes

Step 5

Finely chop the fresh coriander and stir through with the lime juice. Taste, and season with more salt and pepper if needed. Enjoy!