Black Bean Stew With Nutty Sprinkle

Peel and finely slice the onions, then mince the garlic. Add the raisins into a bowl and cover with boiling water. Add half of the onions into a bowl and squeeze over the juice of ⅔ of the limes, season with salt.

Place a frying pan over medium-high heat with a drizzle of olive oil. Once hot, add the remaining onion and stir-fry for 3-4 mins until softened. Add the garlic, oregano and cinnamon, cook for 1 min until fragrant. Pour the black beans and their liquid into the mixture with the water. Stir, bring to the boil, then turn the heat down to low. Simmer for 10-15 mins until creamy, stirring occasionally.

Meanwhile, roughly chop the almonds. Place a small frying pan over a medium heat, add the sesame seeds and almonds, toast for 2-4 mins until golden. Transfer the almonds and sesame seeds to a bowl, then drain the raisins and add them in, too. Zest ¼ of a lime into the seeds and toss to combine. Season with salt and pepper.

Stir the dark chocolate and chipotle paste into the black beans and simmer on low for 2-3 mins. Taste and season with salt and pepper, adding a splash of water if needed.

Discard the cinnamon stick, then share the black bean stew between bowls. Top with Feta, the nutty sprinkle and pickled red onions. Serve with a wedge of lime and scoop the mole up with tortilla crisps.