Smokey Black Bean Stew with Hummous and Chilli Tortilla Chips (V, Ve, GF)

I love a spicy, chunky stew on a cold night and this one couldn't be more hearty. A "store cupboard ingredient" dish for the end of the week.

Serves 4

1 red onion

2 garlic cloves

1 red chilli

2 sweet potatoes

1 carton/can cooked black beans (incl the water they come in)

1 small can unsweetened sweetcorn

1 red pepper

1 can chopped tomatoes

1 tblsp olive oil

2 tsp smoked paprika

1 tsp cumin

1 tsp mild chilli powder

1 heaped tsp dried oregano

boiled water

Heat the olive oil in the pan on a low to medium heat.

Roughly chop the onion into semi circles, add to the pan and fry until softened. Crush the garlic and finely dice the chilli and add to the pan with the onion.  Once they've all softened and cooked, add the paprika, cumin and chilli powder and coat the onions in the spices and cook for a few minutes.

Chop the sweet potato into chunks and the pepper into strips and add to the pan. Stir them around til everything is coated in the spices.  At this point add the canned tomatoes, beans (with their water), sweetcorn and oregano.  Add enough boiling water to cover the veg, cover and bring to the boil.

Turn the heat down to a simmer and remove the lid to let the sauce reduce. Stir every now and again as the black bean water thickens the sauce and you don't want it to stick. Reduce until the potatoes are cooked and the sauce thickens.

Serve with hummous and tortilla chips.