Trim the celery. Peel 1 of the onions, 1 garlic clove and the carrot. Roughly dice everything. Heat a large casserole dish with 1 tbsp oil. Add the veg and cook gently for 10 mins till softened.
Drain the beans in a colander and rinse though. Finely chop the dried chipotle. Grate the zest off the orange and set aside. Squeeze the juice and pour in a bowl. Finely slice the second onion and add to the juice with a pinch of salt. Toss to mix, then leave to ‘pickle’.
Add the cinnamon stick and 2 tsp cumin to the pan. Stir for 1 min. Add the beans and tomatoes. Half fill a can with water and pour into the pan. Season with a little pepper. Add the chopped chipotle.
Cover the pan and simmer for 15 mins. Stir and season with a little salt.
Peel and thinly slice the remaining 2 garlic cloves. Heat 1 tbsp oil in a small pan. When hot, add in the sliced garlic with a pinch of salt. Fry for 2-4 mins till golden and crispy. Remove from the pan with a slotted spoon and place on kitchen paper to drain.
Taste the mole and season. Add 1 tsp cocoa powder. Stir, then taste again. It should taste rich and spicy. Add a little more cocoa if you like.
Divide the mole between 2 bowls. Add a spoonful of yogurt to each bowl, a handful of pickled onions, the crispy garlic and sprinkle the reserved orange zest over.