Time: 45 minutes
YOU WILL NEED
A large round oven-proof dish with lid
Warm the oil in an oven-proof dish on the hob. Fry the onion for 4 – 5 minutes over a medium heat until starting to soften. Add the garlic and fry for a further minute.
Chop off and finely dice the stalks of the coriander, add to the pan and fry for 1 minute. Sprinkle in the paprika, cumin, cinnamon and cayenne pepper, if using, and gently toast the spices, stirring continuously for 30 seconds.
Add the tomato paste and stir through the onions and spices. Tip in the pepper and sweet potato, ensuring all the ingredients are well coated with the spice paste. Pour in the kidney and black eyed beans and again, stir thoroughly, but being careful not to bash the beans.
Pour in the chopped tomatoes then refill the can with water and add to the pan. Bring to the boil then lower the heat and allow to simmer gently for 15 minutes whilst you make the cobbler top.
Preheat the oven to 200C/180C fan/gas 6. In a bowl combine the flour, baking powder, mixed herbs, chilli flakes and a pinch of salt and pepper. Grate in half of the cheddar and cube in the butter.
With the tips of your fingers, rub together all the ingredients to create fine breadcrumbs. Pour in 50ml of lukewarm warm water and with a wooden spoon bring the mixture together to a stiff dough.
Divide the dough into 12 and roll into equal-sized balls and cover until the chilli is ready.
When the chilli sauce has reduced and thickened, place the balls equally-spaced around the edge of the dish – in a clock face fashion – lying them just on the top of the sauce. Place on lid and put in the oven to bake for 30 minutes.
For the last 10 minutes of cooking, remove the lid, sprinkle the dumplings with the remaining cheese and return to the oven (without the lid). Bake for the remaining time or until the dumplings have cooked through, gone golden on top and doubled in size.
Serve with the remaining chopped coriander, sour cream or extra grated cheddar.