Closer to a stew than soup, this is a substantial, protein filled, super tasty bowl of comfort.

Serves 2

Ingredients	Equipment to have ready
1 tbsp olive oil	Chopping board
1/2 onion, chopped	Sharp knife
1 clove garlic, finely chopped	Medium saucepan with lid
1/2 tsp ground cumin	Measuring jug
1/2 tsp ground coriander	Teaspoon measure or teaspoon
1/2 tsp sweet smoked paprika	Wooden spoon
1/2 tsp chipotle paste, sauce or chipotle en adobo	Fine sieve
1 roasted red pepper from a jar, cut into small pieces
400g tin black beans, drained and rinsed
Around 750ml chicken stock
50g basmati rice, rinsed
Salt and pepper
To serve:
Lime wedges
1/2 avocado, cut into small chunks
1/4 red onion, finely diced
1 tomato, finely diced
Coriander
Tortillas, cut into wedges and toasted in a hot, dry pan (or tortilla chips)

Method

1. Put the pan on a low heat and add the oil.
2. Sweat the onions until soft but not browned then add the garlic, stirring for a few minutes so it doesn’t burn.
3. Add the spices and a good grinding of black pepper. Stir constantly whilst cooking for a minute.
4. Add the peppers and beans and stir to coat in the onion and spice mixture.
5. Pour in 600ml of the stock and bring to the boil. Keep the rest in case you want more liquid once the rice is cooked.
6. Add the rice, stir, then put the lid on. Simmer gently for around 10 minutes until the rice is cooked.
7. Add more stock if it’s needed and taste to check the seasoning, adding salt and pepper if needed.
8. Serve the soup with a squeeze of lime and the avocado, onion, tomato and coriander sprinkled over.