- 1 celery stick
- 2 red onions
- 3 garlic cloves
- 1 carrot
- 1 dried chipotle
- 400g tin of aduki beans
- 400g tin of haricot beans
- 1 orange
- 1 cinnamon stick
- 2 tsp ground cumin
- 1 tsp cocoa powder
- 400g tin of cherry tomatoes
- 150g Greek style yogurt
- 2 tbsp olive oil
- Sea salt
- Freshly ground pepper
- Vegetable peeler
- Casserole pan with a lid
- A couple of bowls
- Small frying pan
- Kitchen paper
- 1.
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.
- 2.
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’.
- 3.
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.
- 4.
Cover the pan and simmer for 15 mins. Stir and season with a little salt.
- 5.
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.
- 6.
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.
- 7.
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.