One dried chipotle chilli OR 1/2-1 tsp chilli powdersoaked in just boiled water for 10-15 to rehydrate then chopped very finely OR 1/4- 1/2 tsp chilli powder, depending on your chilli tolerance level!
2tspsweet smoked paprika
Heat the oil in a large saucepan over a medium heat.
Add the onion and a pinch of salt and cook on a low heat for about 10 minutes or until the onions have softened. Add the garlic and cook for a few minutes, stirring. Stir in the ground cumin, smoked paprika, ground coriander, chilli powder or soaked and chopped chipotle chilli, dried oregano, and the cinnamon stick. Stir for a couple of minutes to release the fragrance of the spices.Add the diced aubergine, red pepper, lentils, kidney beans, chopped tomatoes, tomato purée and vegetable stock.
Stir to combine, then pop on a lid and gently simmer on a low heat for about 1 1/2-2 hours, stirring occasionally.
Add the mushrooms in the last 30 minutes of cooking time. Once you’re ready to eat, taste the chilli to check if you want to add any salt.
Serve over rice or potato wedges and the usual accompaniments if you like – I love it with sweet potato wedges, grated cheese, sour cream and avocado.