- 2tbsp olive oil
- 1 large onion, chopped
- 400g butternut squash, deseeded and cubed
- 1tsp cayenne pepper
- 1tsp ground cumin
- 1tsp ground cinnamon
- 2 red peppers, cored, deseeded and chopped
- 1 courgette, cubed
- 1 red chilli, deseeded and finely sliced
- 1 green chilli, deseeded and finely sliced
- 3 garlic cloves, finely sliced
- 400g tin chickpeas in water, drained
- 400g tin red kidney beans in water, rinsed and drained
- 2 x 400g tins chopped tomatoes
- Large bunch of fresh coriander
- 4 sweet potatoes, scrubbed
- 125ml reduced-fat soured cream, to serve
- Preheat the oven to 200°C/fan 180°C/gas 6. Heat the oil in a large saucepan and add the onion. Cook for about 10 min over a medium heat until golden and caramelised. Add the squash, cayenne pepper, cumin and cinnamon, season with black pepper, then cook for 1–2 min.
- Add the peppers, courgette, chillies and garlic and cook for another 3–4 min. Add the chickpeas, kidney beans and tomatoes and the stalks from the bunch of coriander.
- Prick the sweet potatoes all over with a fork and cook in the oven for 20–30 min until cooked through.
- Meanwhile, simmer the veg chilli, covered, for about 25 min until the sauce is thick and the vegetables tender, adding a little water if it becomes too dry. Season with black pepper, then sprinkle with the coriander leaves and serve with the baked sweet potatoes topped with the cream.
Star ingredient: CAYENNE PEPPER This is a type of chilli, and the compound that gives it its characteristic hotness – capsaicin – is also thought to be responsible for many of the health benefits. These include reducing inflammation, relieving pain, reducing cholesterol and triglycerides (a type of blood fat), helping to ease congestion caused by colds and even boosting metabolism slightly for 20 min after they’re eaten.