This isn't a fancy recipe, but it's easy and cheap to make and uses store cupboard ingredients.
It's surprisingly tasty, as the chocolate and red wine adds richness and the chilli warms you on a cold day. It freezes well, too.
Chocolate, Chilli & Bean Soup (serves 4)
100g dried black beans or 400g tinned red kidney beans
2 cloves of garlic
400g tinned chopped tomatoes
4 squares dark chocolate
a dash of red wine
a shake of ground paprika
a shake of ground cumin
1 vegetable stock cube dissolved in 400ml boiling water
a little vegetable oil
If you’re using dried beans, soak and cook them as directed on the packet. If you’re using tinned beans then rinse well and use straight from the tin.
Peel and slice the onion and garlic, chop the chilli, and add to a saucepan with the paprika and cumin. Cook in a little oil over a low heat until the onions and garlic soften.
Dice the carrot and add to the saucepan with the beans. Add the stock, red wine, tomatoes and chocolate, and stir everything together
Leave to simmer for 20 minutes, or until the carrot is tender. Pulse in a blender until smooth.
Serve with warm pitta bread. You can garnish with a little sour cream and coriander if you have them in.