Epic Veggie Nachos

AKA Macho nachos from Chelsea Winter. We love these, and I have to say that they're my favourite veggie nachos, ever! Don't skimp on the timing, it really doesn't take that long but everything needs enough cooking to give lots of flavour. And we've never skipped the wine!

Ingredients

About 3 tbsp olive oil

1 large onion, finely chopped

3 cloves of garlic, crushed

1 tbsp smoked paprika

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp chilli powder

1/3 cup red wine

1 x 400g can brown lentils

1 x 400g can black beans

2 x 400g can chopped tomatoes in juice

1/2 cup water

1 1/2 tbsp brown sugar

2 tsp chicken style or veggie stock powder

1/2 tsp salt

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Add the olive oil to a non-stick frying pan over a medium heat.

Add the onion and cook, stirring occassionally, for about 10 mins until soft. Add the garlic and cook for another minute or so.

Add the spices and cood for another minute until fragrant, stir occassionally so it doesnt stick.

Add the red wine, turn up the heat and let it bubble for 20 seconds.

Add the drained lentils, beans, tomatoes, water, sugar, stock and salt. Stir then bring to a simmer for about 15 minutes until reduced to the consistency that you want. I give it a grind of black peppeer at this point and check that it doesn't need any more salt. I don't usually need to add any.

To serve, spoon the bean sauce over nachos of your choice and top with the usual trimmings: avo, sour cream, grated cheese, coriander and jalapenos if you like the spice (like us!).