- 1.
Get the potato wedges prepped^ Heat your oven to 200°C/Fan 180°C/Gas 6. Scrub the potatoes and slice them into 6-8 wedges each. Spread them out on a baking tray or in a roasting tin. Drizzle over 2 tbsp oil and seasoning with a little salt and pepper. Toss to coat the wedges in the oil and seasoning, then set aside while you prepare the rest of the veg.
- 2.
Get the chilli started^ Trim, peel and finely chop the red onion. Put a large pan on a medium heat and add 1 tbsp oil. Add the onion to the pan. Season with a pinch of salt and pepper and fry, stirring often, for 10 mins till the onion is soft and glossy.
- 3.
Prepare the veg^ Slice the leaves off the cauliflower (see our tip below on what to do with them). Chop the cauliflower into bite-sized florets, and chop the stalk to match. Roughly chop the parsley leaves and stalks.
- 4.
Bake the wedges^ Slide the potatoes wedges into the oven and bake for 40 mins till the wedges are golden brown and tender. If the wedges are ready before the bean chilli, turn the oven off and move the wedges down to a lower shelf to keep warm.
- 5.
Make the bean chilli^ Add half the parsley to the onion with 1/2-1 tbsp chilli spice blend and 1/2-1 tbsp Cajun seasoning (these spice mixes can be hot, so use more or less depending on how hot you like your bean chilli). Cook, stirring, for 1 min.
- 6.
Add the cauliflower to the pan. Tip in the mixed beans with the liquid from their tins. Add the chopped tomatoes and 1 tbsp raw cacao powder. Stir to mix well. Pop a lid on the pan, bring to the boil, then turn the heat down a little and simmer for 25 mins till the veg and beans are tender and the sauce has thickened a little. Stir every so often and if it looks like it is becoming too dry, turn the heat down again and add a splash of water.
- 7.
Taste the bean chilli and add a pinch more salt and pepper if you think it needs it. Arrange the potato wedges on warm plates and spoon over the bean chilli, or ladle the chilli into bowls and arrange the potato wedges on the side. Scatter over the remaining parsley. Top with soured cream and serve.
- Tip
Eat Me, Keep Me
The potato wedges and chilli will keep in the fridge for up to 3 days or freeze for up to 3 months. Divide the potato wedges between individual tubs, spoon over the bean chilli and parsley garnish and cool, then chill or freeze. Reheat in the microwave till piping hot all the way through. The soured cream will keep in the fridge for a few days once opened. If you don't use it all on the chilli, stir it into soups, mix with chopped herbs to make a topping for jacket potatoes, or spoon over fruit salads. - Tip
Low Waste, No Waste
You can keep the cauliflower leaves in your fridge, wrapped in kitchen paper, for a few days. They are great finely sliced and added to a stir-fry, or shredded them and sweat in melted butter and season with salt, pepper and freshly ground nutmeg.