Coarsely chop 1 red onion, 1 red pepper, and 1 green (or cubanelle) pepper and peel 7 garlic cloves*. Place in a food processor and finely chop (don’t purée!).

Transfer half to a pot (freeze the remainder to use another time – or double up on the recipe), drizzle with 1 tbsp olive oil, and cook for 10 minutes on medium heat until soft.

Add ½ tsp each of dried oregano, smoked (or regular) paprika and cumin and stir to combine.

Add 1 tbsp chipotle in adobe paste, 20g dark chocolate (grated), 200ml canned tomatoes (or passata), and a tin (400g) of black beans (including the liquid). Stir and cook on a simmer for around 20 minutes.

Season with salt to taste.

Serve with rice.

* Optional: add a bunch of fresh coriander (chopped) to the food processor.