Drain tins of chick peas and kidney beans and pour into a large pan. Add onion, celery, mixed herbs, stock cube, marmite, water and optional chilli and put on the stove at medium heat.
Simmer until the beans are soft, about 15 minutes. If it starts to dry up, add more water as necessary.
Turn off heat, mash slightly with the back of a wooden spoon, stir in the parsley and serve.