Cook the red kidney beans following the instructions, usually you have to soak them overnight.
Mince the garlic. Finely chop the onion and celery stalks. Roughly chop the carrots and red pepper.
In a large pan, heat the olive oil and throw in the chopped veggies. Cover and cook on medium heat for about 8mn, until tender. Throw in the cumin, chili pepper and 50cl vegetable stock. Stir well and cook for another 2mn
Add the tomato purée, the rest of the vegetable stock and the red kidney beans. Stir well, bring to a boil, reduce the heat and simmer for 20mn.
Adjust with salt and pepper and serve with fresh coriander and lime!