Ingredients

• 1 tbsp olive oil
• 1 onion
• chopped
• 1 garlic clove
• chopped
• ½ yellow pepper
• chopped
• 1-2 smoked chipotle chillies
• or to taste (available at some supermarkets and from online suppliers)
• 100g/3½oz canned black-eye beans
• rinsed and drained
• 2 tbsp tomato ketchup
• 1 red onion
• cut into 8 wedges
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tbsp caster sugar
• 1 lime
• juice only
• 100ml/3½fl oz soured cream
• ½ avocado
• peeled
• stone removed
• chopped
• small handful fresh coriander
• chopped
• salt and freshly ground black pepper
• 4 slices ciabatta
• toasted
• to serve

Directions

• For the stew
• heat the oil in a frying pan and sauté the onion and garlic until softened.
• Add the remaining stew ingredients and simmer for 6-8 minutes
• or until the vegetables are tender and the stew has thickened.
• For the chargrilled red onion
• place the onion wedges into a bowl with the oil
• vinegar and sugar and stir well.
• Heat a griddle pan until smoking hot
• then chargrill the red onion wedges for 1-2 minutes on each side
• or until lightly charred and softened.
• For the soured cream dip
• place all the soured cream dip ingredients into a bowl and mix well until combined.
• To serve
• place the stew into two bowls and top with the onion wedges and a dollop of the soured cream dip. Serve with the toasted ciabatta.