For 4 Person(s)
Preheat the oven to 400°F / 200°C.
Simmer the beans for about 30 minutes - until they are soft, but with a little bite.
Roast the squash, aubergine and red pepper until soft.
In a massive pan, heat a little olive oil and cook the finely chopped onions and more roughly chopped leeks for about 10 minutes, until soft. Add the finely chopped garlic and spices and cook for 2 minutes before adding the tomatoes and the tomato paste. Bring the sauce to a boil, then reduce the heat and simmer for 15 minutes.
Add the roast vegetables and cooked beans to the sauce and simmer for 10 minutes. Add water or stock for the desired consistency.
Serve with lime sour cream (simply stir the lime zest and juice into the sour cream), boiled rice, mashed avocado with a bit of lime juice, and grated cheese.