Fill your kettle and boil it. Peel and finely chop the onion. Warm a medium pan on a medium heat for 1 min, then add 2 tsp olive oil and the onion. Season with salt and pepper and cook, stirring now and then, for 8 mins till the onion has started to soften.

While the onion fries, halve the red pepper and scoop out the seeds and white pith. Finely chop the pepper. Trim and peel the carrot, then finely dice it. Trim the dry ends off the celery stick and finely chop it. Add the pepper, carrot and celery to the onion and cook, stirring once or twice, for 8 mins till all the veg have softened.

While the veg fry, peel and grate or crush the garlic. Finely chop the parsley stalks, setting the leaves to one side. Tip the quinoa into a sieve and rinse under cold water for 1–2 mins (this washes off the soapy coating that can make it taste bitter).

Stir the garlic and the parsley stalks into the veg. Add 2 tsp Cajun seasoning. Stir to mix.

Drain the black beans and stir them into the veg, along with the quinoa. Pour in the cherry tomato passata and top the pan up with 200ml boiling water from the kettle. Pop a lid on the pan, bring to the boil then turn the heat down and simmer for 12-15 mins. Stir every so often till the chilli thickens and the quinoa becomes tender.

Roughly chop the parsley leaves. Taste the chilli and add a pinch more salt or pepper if you think it needs it. Spoon the chilli into a couple of warm bowls, and serve garnished with parsley leaves.