Method

1. Preheat the oven to 180◦C / 350 ◦F / Gas mark 4
2. Peel the onion, potatoes and carrots, chop all of the vegetables and potatoes, rinse and drain the kidney beans and chickpeas
3. Heat the oil in a saucepan, add the garlic and onion and cook for five minutes
4. Add the chilli powder and cook for a further minute
5. Add the potatoes, celery, carrots, leeks and mushrooms and cook for 3 to 4 minutes
6. Stir in the stock, tomatoes, puree, black pepper and bring to the boil
7. Transfer to a casserole dish, cover and put in the oven for 30 minutes
8. Remove from the oven and add the kidney beans and chickpeas, return covered to the oven for a further 20 minutes