Bean Chilli Loaded Wedges
My loaded wedges make veg the star of the show. Bang them in the middle of the table and let everyone dive in. Pick and choose any toppings you like
The more the merrier for me! I love the contrast of creamy avo and soured cream against the rich spicy chilli and for some extra indulgence, don’t hold back on the cheese.
- 6 sweet potatoes, skin on, cut into thick wedges
- 3 tbsp extra virgin olive oil
- 2 red onions, diced
- 2 garlic cloves, grated or crushed
- 2 celery sticks, diced
- 2 carrots, diced
- 2 red peppers, diced
- 1 tbsp smoked paprika
- 1 tbsp ground cumin
- 1 tsp chilli powder (optional)
- 400g can kidney beans
- 400g can chickpeas
- 2 x 400g cans chopped tomatoes
- 2 tsp brown sugar
- 100g Cheddar cheese, grated
- Salt and pepper
- To serve (optional)
- 1 avocado, sliced
- 6 spring onions, chopped
- 2 tbsp soured cream or yoghurt
- 1 lime, cut into wedges
- Preheat the oven to 220C/200C fan.
- Put the wedges into a baking tray. Drizzle in one tablespoon oil, season and toss together. Bake for 30–40 minutes until slightly golden and cooked through.
- Meanwhile, heat two tablespoons oil in a large pan over a medium–high heat. Add the onions, garlic, celery, carrots and peppers. Season and fry for 10–12 minutes until the veg has softened and taken on a little colour.
- Add the paprika, cumin and chilli powder and stir for 30 seconds.
- Add the beans and chickpeas with the liquid from the cans along with the chopped tomatoes and sugar. Season and bring to the boil.
- Cover loosely and simmer for 30 minutes until you have a thick, rich sauce. If the pan becomes dry during cooking, add a splash of water. Adjust the seasoning to taste.
- Pour the chilli over the cooked wedges, then scatter over the cheese. Return to the oven for five minutes or until the cheese has melted.
- Scatter over your chosen toppings and serve.
Extracted from Easy by Chris Baber (Ebury, £16.99). Photography by Haraala Hamilton.