Instructions

1. Cut the bell pepper into long strips.
2. If the mushrooms are big, cut them in half.
3. Chop the onion and mince the garlic.
4. Heat the oil in a heavy-based saucepan and fry the onion for about 3 minutes. Add the garlic, green pepper and mushroom. Cook for another 3 minutes.
5. Add the spices, stir for half a minute.
6. Add the tinned tomatoes, tomato purée, and the drained beans. Season with salt & pepper, add the sugar and cook for about 20 minutes .
7. When the sauce thickens, it's ready.
8. Serve warm with rice or flatbread.