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 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 a 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, chilli powder (a little less than we gave you if you prefer things less heated!) and cinnamon. 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 purée. 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 sour cream together with a pinch of salt and a good grind of pepper.

Prepare a ‘slurry’: place the cornflour into a small bowl with ½ tbsp of cold water. Whisk with a fork until the cornflour is dissolved. Tip: A ‘slurry’ is a mixture that contains equal parts starch (in our case cornflour) and cold water. It’s used to help thicken a sauce, soup or stew!

Add three quarters of the coriander into the pan and stir through. Whisk the slurry again and add it to the chilli, stirring continuously. Gently stir to combine and until slightly thickened (about 30 seconds or so should do it). Tip: Only add the slurry if the chilli is still too watery at this stage. Remove from the heat and serve in bowls topped with some sour cream. Sprinkle on some of your leftover coriander and tuck in!