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Add about 3 tbsp oil to a large frying pan over a medium heat. Add the onion and cook, stirring, for about 10 minutes until soft. Add the garlic and cook another minute or so.
Add the spices and cook for another minute, stirring so it doesn’t stick.
Add the red wine, turn up the heat and let it bubble for 10 seconds.
Add the drained lentils, beans, tomatoes, water, sugar, stock and salt. Stir, then bring to a simmer for about 15 minutes until slightly reduced. Add more salt to taste if need be. Set aside.
Add the chips to a roasting tray with a splash of oil and some salt. Toss to combine and bake in the oven for 5-10 minutes, or until crispy.
To serve, spoon the bean sauce over the crunchy chips and top with lots of aioli and mayo and coriander. A squeeze of lime or lemon and some chilli flakes or Tabasco would go down a treat, too.