Ingredients

· ½ small onion, finely chopped

· 2-3 garlic cloves, crushed

· Knob of butter

· ½ teaspoon ground cumin

· ½ teaspoon paprika

· ¼ teaspoon chilli flakes or chilli powder

· 400 g can chopped tomatoes, drained and juice reserved

· 400 g can kidney beans, drained and rinsed

· ½ vegetable stock cube

· 2 squares dark chocolate

· Soured cream, to serve

· Coriander, to serve

Method

Put the onion, garlic, butter and spices in a microwaveable container, give it a quick stir, then heat in the microwave on high for 30-40 seconds. Leave to stand for a minute, then add the chopped tomatoes, kidney beans, stock cube and chocolate. Cover with cling film and pierce thrice. Place some kitchen paper on your microwave turntable, put the container on top and cook for about two minutes on high. Stir well and leave to stand for a minute. If your chillies starts to dry out, add some of the reserved tomato juice, but remember that it won’t reduce as much in the microwave as it would on the hob. Cover and cook on medium for a further two minutes. Give it a good stir and allow it to stand for a minute before serving topped with soured cream and coriander.