Food Extracted from the Little green spoon by Indy Power (Ebury Press, hardback 18.99) Photography by Martin Poole Vegan chilli (serves 4) ingredients 2 sweet potatoes 2 tbsp olive oil 1 tsp ground cumin 1 tsp ground cinnamon 1 tsp cayenne pepper 1 onion, diced 2 red or yellow peppers, chopped red chilli, deseeded and chopped 1 x 400g tin chickpeas, drained 1 x 400g tin kidney or butter beans, drained 2 x 400g tins tomatoes 1 large handful of fresh coriander Coarse salt and pepper Greek yoghurt (optional) method Preheat the oven to 200C/400F/ Gas mark 6. Peel and chop the sweet potatoes into small cubes. Put them in a roasting tray, drizzle with a little olive oil and sprinkle with some salt and pepper, before popping in the oven for about 30 minutes. While they are cooking, put the olive oil in a large pot on a medium heat, and add the spices. Let them toast and sizzle for a bit, then add the onion, peppers and chilli to the pot. Cook for 5-10 minutes until the onion and peppers have softened. Add in the chickpeas and beans and toss well, then add in the tinned tomatoes, stirring well. Let the chilli simmer and reduce for about 30 minutes. When the sweet potatoes are ready, add them to the pot and give it a stir. Let the chilli cook for at least another five minutes after adding the sweet potatoes. The longer the flavours infuse, the better. Serve topped with fresh coriander and Greek yoghurt.