Kidney Bean and Vegetable Gratin

Ingredients
3 tablespoons virgin olive oil
1 medium onion
2 medium sticks celery
2 cloves garlic
1 medium red pepper
125g (4 1/2 oz) seedless raisins
A pinch of dried oregano
A pinch of dried crushed red chillies
1 teaspoon ground cumin
Salt and black pepper
400g (14 oz) canned chopped tomatoes
175g (6 oz) broccoli
A handful of fresh coriander
420g (14 1/2 oz) canned kidney beans
275g (9 3/4 oz) canned cooked 'Microwave' rice
125g (4 1/2 oz) frozen sweetcorn
70g (2 1/2 oz) Parmesan cheese
To serve: 200g (7 oz) natural Greek yoghurt, or 200ml (7fl oz) soured cream, fresh crusty bread

Method
1) Put a kettle of water on to boil. Heat the oil in a large, heavy-based saucepan over a very low heat.
2) Peel and chop the onion, rinse and thinly slice the celery and peel and crush the garlic. Add them to the oil; fry gently for 5 minutes.
3) Rinse, deseed and chop the pepper and add it to the pan with the raisins, oregano, crushed chillies and cumin and fry for 2 minutes.
4) Add salt and pepper, the canned tomatoes and 5 tablespoons of water. Bring to the boil, reduce the heat, and simmer for 5 minutes.
5) Rinse the broccoli, cut it into florets, put them into a saucepan and cover with boiling water. Bring back to the boil, cook for 2 minutes, then drain and set aside.
6) Preheat the grill to medium. Rinse and chop enough coriander to give 4 tablespoons and set aside.
7) Drain and rinse the kidney beans and add them to the vegetable mixture, with the canned rice and sweetcorn. Return to the boil, lower the heat and simmer for 2 minutes. Add the broccoli and heat for a further minute.
8) Remove the pan from the heat, then stir in the coriander and grate the Parmesan cheese over the top. Grill the gratin for 5 - 6 minutes to melt the cheese.
9) Serve accompanied by yoghurt or soured cream, and crusty bread.