Spicy Meatballs with Chilli Black Beans

1 red onion, halved and sliced

2 garlic cloves, sliced

1 large yellow pepper, quartered, deseeded and diced

1 tsp ground cumin

2-3 tsp chipotle chilli paste ( can use hot chilli sauce)

300ml reduced-salt chicken stock

400g can cherry tomatoes

400g can black beans or red kidney beans, drained

1 avocado, stoned, peeled and chopped

juice ½ lime

For the meatballs

500g chicken mince

50g porridge oats

2 spring onions, finely chopped

1 tsp ground cumin

1 tsp coriander

small bunch coriander, chopped, stalks and leaves kept separate

1 tsp rapeseed oil

1.First make the meatballs. Tip the mince into a bowl, add the oats, spring onions, spices and the coriander stalks, then lightly knead the ingredients together until well mixed. Shape into 12 ping-pong- sized balls. Heat the oil in a non-stick frying pan, add the meatballs and cook, turning them frequently, until golden. Remove from the pan.

2.Tip the onion and garlic into the pan with the pepper and stir-fry until softened. Stir in the cumin and chilli paste, then pour in the stock. Return the meatballs to the pan and cook, covered, over a low heat for 10 mins. Stir in the tomatoes and beans, and cook, uncovered, for a few mins more. Toss the avocado chunks in the lime juice and serve the meatballs topped with the avocado and coriander leaves

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