Peel and finely chop the onion and garlic. Deseed the peppers, and the fresh chili pepper, and slice them with the courgette
Heat 2 tbsp oil in a big pan and fry the onion and garlic on a medium heat for 5 minutes, stirring regularly to ensure they don’t get burnt. Add the courgette and peppers along with the chili, cumin seed and salt and fry for a further 5 minutes
Drain the kidney beans and rinse thoroughly. Add to pan with the tinned tomatoes, tomato puree, ground coriander, ground cumin, paprika, black pepper and honey.
Turn the heat to high and bring to a boil, then reduce the heat and leave to simmer for a further 10 minutes
Finely chop the fresh coriander and stir through with the lime juice. Taste, and season with more salt and pepper if needed. Enjoy!