• 1 small onion, peeled and finely chopped
  • 1 clove garlic, peeling and crushed
  • 1 tsp of olive oil
  • 125g mushrooms, finely chopped
  • 1 small aubergine, finely diced
  • 1 tbsp tomato puree
  • 400g tin of chopped tomatoes
  • 100ml of vegetable stock
  • ½ -2 tsp chilli powder (depending how hot you like it)
  • ½ tsp ground cumin
  • a pinch of mixed herbs
  • 400g tin of red kidney beans



  1. Gently cook the onion and garlic in the olive oil until soft. Add the mushrooms, aubergines, tomato puree, chopped tomatoes, stock, beans, spices and herbs and bring to the boil.
  2. Reduce the heat and simmer for 30 mins, stirring from time to time.
  3. Serve with brown rice or taco shell and salad plus a dollop of hummus.
  4. As a variation, you can also add sweetcorn.

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