In a deep frying pan, heat up the cumin seeds for a couple of minutes to release their oils. Remove and repeat this with the coriander seeds. Grind them into a fine powder with a peste and mortar or spice/ coffee grinder
Place all the sliced vegetables and garlic in a food processor, a few at a time and whizz until finely chopped
Heat olive oil in a large pot and then cooked the chopped vegetables until they start to soften
Add the thyme, bay leaves, oregano, paprika, chipolte, cumin and coriander and mix well. Leave to stew for 3 to 4 minutes, then add the HP Sauce, Worchestershire Sauce, chopped tomatoes and red kidney beans, sugar, salt and pepper
Bring to the boil then lower the heat to a simmer and leave to cook with the lid on for 1 1/2 hours, stirring the pot from time to time. Check seasoning and adjust according to taste
Just before you serve, stir in the lemon juice and fresh coriander. Serve with brown rice, and if you like, sour cream!