Instructions

1. Preheat the oven to 180°C.
2. Cut the tomatoes into 4 wedges, the onion into eight wedges. Cut the bell pepper into chunks. Scatter them into a large baking tray. Tuck the chilli and garlic between them.
3. Add the spices, the olive oil, season with salt & pepper, then toss well.
4. Bake in the middle of the oven for about 20 minutes, then toss and bake for another 10 minutes until the tomatoes have softened.
5. Transfer the mixture into a blender or liquidiser, add the coriander leaves and blitz until you get a textured sauce. Taste and adjust the seasoning.
6. Transfer the sauce into a saucepan and add the drained kidney beans and corn kernels. Bring to a simmer and cook until it’s warmed through, then serve with chopped coriander leaves.