Tip: Place the quinoa into a sieve and rinse it under running water for at least 30 seconds (this will improve the flavour). Leave to one side. If you don’t have a sieve don’t worry!

Peel and chop the garlic and half the onion. Remove the stalk and the core from the green pepper and chop it into ½cm squares. Peel and the chop the carrot into ½cm cubes. Roughly chop the coriander. Drain and rinse the kidney beans.

Heat 1 tbsp of oil in a saucepan over medium heat. Add the garlic and onion. Gently fry for 3 mins or until softened. Add the green pepper and carrot. Gently fry for a further 3-4 mins. Add the cumin and spicy cinnamon (a little less than stated if you prefer things less heated!). Stir to coat and gently fry for 30 seconds or until fragrant.

Add 350ml of water to the pan along with half the stock pot. Add the quinoa, kidney beans, chopped tomatoes and tomato passata. Season with ¼ tsp of salt and a good grind of black pepper and stir everything together.

Bring the chilli to the boil and then reduce to a simmer. Cover with a lid and let the chilli cook for about 15-20 mins or until the quinoa is tender.

Grate the zest of half the lime into the yoghurt, together with a pinch of salt and a good grind of pepper.

When the chilli has cooked for 15-20 mins, add three quarters of the coriander to the pan and stir through. Remove from the heat and serve in bowls topped with some yoghurt. Sprinkle on some of your leftover coriander and tuck in!