Ingredients:

1 tablespoon of vegetable oil
1 onion
2 sticks of celery
2 cloves of garlic
1 x 400g (large) tin of chopped tomatoes
150ml of boiling water
1 vegetable stock cube, crumbled
1 teaspoon curry powder
1 teaspoon garam masala (optional)
½ teaspoon chilli powder
1 x 400g tin of chickpeas
1 x 400g tin of black-eyed peas (or other type of bean, e.g. pinto beans, mixed bean salad)
200g button mushrooms
Black pepper to season

Method:

1. Finely chop the onion and celery, and crush the garlic.
2. Heat the oil in saucepan, then add the onion, celery and garlic and cook over a low heat until soft (about 5 minutes).
3. Stir in the spices and cook for a further minute or two.
4. In the meantime, dissolve the stock cube in the 150ml of boiling water.
5. Add the chopped tomatoes and stock to the saucepan.
6. Drain the chickpeas and black-eyed peas, using the sieve, and rinse with water.
7. Stir in the chickpeas, black-eyed peas and mushrooms and bring to the boil.
8. Season with black pepper, cover then cook for 30-40 minutes.
9. Serve with rice, couscous or homemade flatbreads

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