Rinse and drain the kidney beans and chickpeas. Place into a saucepan with the vegetable stock over a medium-high heat. Stir to combine and bring to the boil, then reduce to a simmer for 5 minutes.
Use a stick blender or bench top blender to puree the beans and stock. Return to the heat.
Add corn, passata and chilli powder (to taste). Simmer for a further 5-10 minutes until well combined.
Serve with a dollop of sour cream and sprinkle of coriander leaves. Top with the paprika to serve.
Rinse and drain the kidney beans and chickpeas. Place into a saucepan with the vegetable stock over a medium-high heat. Stir to combine and bring to the boil, then reduce to a simmer for 5 minutes.
Use a stick blender or bench top blender to puree the beans and stock. Return to the heat.
Add corn, passata and chilli powder (to taste). Simmer for a further 5-10 minutes until well combined.
Serve with a dollop of sour cream and sprinkle of coriander leaves. Top with the paprika to serve.