2tbsp olive oil
2 red onions, finely chopped
4 garlic cloves, chopped
1 fresh green chilli, seeds removed if you prefer, finely chopped
1 tsp dried oregano
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground allspice
1 sweet bell pepper, red or yellow, deseeded and chopped
2 celery stick, finely chopped

400g dried black beans, soaked and cooked or 800g drained tinned black beans (2 tins)
1 tbsp tomato puree
1 litre vegetable stock

1 tbsp cocoa powder

salt if needed

3 tbsp plain goats yoghurt or organic sour cream, to serve

For the salsa:

1 Hass avocado, stoned and diced
2 spring onions, finely chopped
1 tbsp chopped fresh coriander
Juice of 1 lime