Spicy Bean Chilli Couscous Bowls - Ainsley Harriott

Ingredients

• 1 tbsp coconut or olive oil
• 1 onion, finely chopped
• 1 red or green pepper, de-seeded and cut into chunks
• 1 celery stick, trimmed and finely chopped
• 3 garlic cloves, minced
• 2 tsp ground cumin
• ½ tsp hot chilli powder or cayenne, or to taste
• 1 tsp sweet smoked paprika
• large handful of coriander, stalks and leaves separated, chopped, plus extra leaves to serve
• 1 tsp dried oregano
• 250-350ml hot vegetable stock
• 1 × 400g tin chopped tomatoes
• 1 tbsp tomato purée
• 1 tsp maple syrup (or a pinch of sugar)
• 2 x 400g tins beans (kidney, pinto or cannellini), drained and rinsed
• 1 lime, cut into wedges, for squeezing
• sea salt
• plant-based thick plain yoghurt or soured cream