Tamarind and Chipotle Black Bean Soup

Prep Drain and rinse 3 × 400g canned black beans. Finely dice 2 large onions (400g). Finely grate 4 garlic cloves (20g) and 1 thumb ginger (15g). Finely chop 2.5 tbsp chipotle in adobo. Thinly slice 3 spring onions (45g). Chop 20g fresh coriander. Measure out all spices, pastes, stock, and liquids.

Saute Heat 2 tbsp neutral oil in a large saucepan over medium heat. Add diced onion, cook 7–8 minutes until deep golden. Stir in garlic and ginger, cook 1 minute until fragrant.

Bloom Add chipotle, 2 tbsp tomato paste, 2 tsp cumin, 1 tsp smoked paprika, and 1 tsp ground coriander. Stir constantly 2–3 minutes until the paste darkens and becomes fragrant.

Build Stir in 400g canned chopped tomatoes, 2.5 tbsp tamarind paste, and 1.5 tbsp palm sugar. Cook 3 minutes, stirring, until well combined and slightly reduced.

Simmer Add black beans and 1 litre vegetable stock. Bring to a simmer over medium heat, then cook uncovered 20–22 minutes, stirring occasionally, until the soup thickens and beans are completely soft. Use a stick blender to partially blend—blitz about one-third, leaving plenty of whole beans for texture. Season with 1.25 tsp salt and stir in 2 tbsp lime juice. Taste and adjust seasoning.

Plate Ladle soup into bowls. Top each with 1 tbsp coconut yoghurt, scatter fresh coriander, spring onions, and 2 tbsp sliced jalapeños over. Serve with tortilla chips and lime wedges alongside.