Smoky pepper chilli

12 ripe tomatoes

1 red pepper

1 yellow pepper

1 green pepper

8 shallots

6 chilli peppers

6 cloves garlic

1 teaspoon ground cumin

2 teaspoons paprika

2 tins kidney beans

3 tablespoons vegetable stock

sour cream or yoghurt for dressing

Chopped spring onions for dressing

Remove the stem and seeds from the peppers and cut into chunks

Thread all the vegetables on to skewers and barbecue until starting to blacken

 Add the rest of the ingredients, except the kidney beans, to a pan and cook for 20 minutes until the flavours are mingled.

Add the kidney beans and stir gently for a further five minutes.

Serve with sour cream and spring onions