Makes: 4 servings
Prep time: 10 mins
Cooking time: 30 mins
Storage: Can be stored in the fridge, in an airtight container, for a few days.
Freeze: Soups and stews always freeze well, store for a few months.
In a large saucepan heat the oil on a medium heat.
Place the chopped peppers in the saucepan and cook until soft.
Add chillies, cinnamon, ginger, mixed herbs to the pan and cook until fragrant (about a minute).
Add sugar, sweet potato, passata, stock, tomato puree, tahini and stir until well mixed.
Cover and slowly bring to the boil.
Reduce heat to a simmer and cook until the sweet potato is tender. (about 20 mins)
Pour beans into the pan and cook, uncovered, for 10 mins.
Add salt and pepper and serve warm by itself or with bulgar wheat.