Ingredients

2tbsp olive oil
1 onion, diced
2 garlic cloves 
2 sticks celery, finely chopped

2 carrots, finely chopped

2 tsp chilli flakes

1 tsp cinnamon

2 tsp paprika

1 tsp cumin 

2 tbsp tomato purée

2 tins chopped tomatoes 

3 tins beans, I used borlotti, butter beans and cannellini beans
handful kale, chopped
flatbreads and houmous to serve

Method

1. heat the oil in a a large frying pan or casserole dish and sweat the onions for five mins, then add the garlic and cook for a further minute. 

2. add the celery and carrots and cook for a few minutes, then add the spices.

3. add the tomato purée and allow to cook out for a few minutes, before adding the tins of chopped tomatoes. 
4. bring to a gentle simmer, stirring to ensure all the flavours are distributed nicely. 

5. add in the beans and let the pot simmer for 15 minutes. 

6. just before serving, stir in the kale and let it cook for a couple of minutes.
7. serve with flatbreads and a (large) dollop of Delphi houmous!