Finely chop the ginger and garlic. Dice the zucchini and onions. Cut the chillies into small pieces and, depending on the degree of spiciness, remove the kernels (if necessary try beforehand).
First put some oil in a saucepan and heat the bay leaves, a little cinnamon and cumin in it over a medium heat. When it starts to smell, fry the onions in it and after 2 - 3 minutes add the ginger and garlic. As soon as the onions are translucent, reduce the heat a little and fold in the zucchini and chilli. Fry for a few minutes while stirring.
Drain the two types of beans (if the black beans are pickled in chili sauce, this can be used) and pour the cans of tomatoes into the saucepan. If you are not using a chilli sauce, add about 150 ml of water or broth to the saucepan. Depending on your taste, add more cinnamon and cumin, as well as salt and pepper. Put the lid on the saucepan and simmer over low heat for 30 minutes.
In the meantime, briefly toast the pine nuts in a pan without fat. After 30 minutes, add the dried tomatoes (cut into small pieces if necessary) and raisins to the saucepan. In addition, stir in approx. 1 tablespoon cocoa powder.
Tip: These ingredients give the whole thing a slightly bitter sweetness and can of course be added in larger quantities to taste. Just feel for it!
If you now have the feeling that the chilli is too soupy, you can now cook it without a lid. If too much liquid has evaporated, add a little water. Simmer for another 15 minutes over low heat. Just before serving, add the pine nuts and, ideally, fish out the bay leaves. Serve with crème fraîche and coriander.
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