Black-eyed bean, pumpkin and chickpea stew
SERVES
6
PEOPLE
PREP TIME
11
MINUTES
COOKING TIME
30
MINUTES
CUISINE
COURSE
Main
Method
Heat the oil in a sauté pan over a medium-high heat. When it is hot, put in the cumin seeds and the cinnamon stick. Let them sizzle for 5 - 6 seconds, then add the onions and garlic.
Stir-fry for 3 - 4 minutes until the onion is just beginning to colour at the edges. Add the mushrooms and cook until the mushrooms wilt, then add the pumpkin or squash, tomatoes, ground coriander, cumin and turmeric, a pinch of sugar and the cayenne. Cook for 1 minute, stirring, then cover with a lid and cook over a gentle heat for 10 minutes.
Turn off the heat and tip in the drained beans and chickpeas. Add the salt and pepper, together with 2 tablespoons of coriander. Pour in 150ml (5fl oz) of bean cooking liquid and 150ml (5fl oz) of the chickpea liquid (or 300ml (10fl oz) vegetable stock if you’ve used tinned pulses). Return to the boil, and then reduce the heat and simmer for 10 - 15 minutes, stirring occasionally, until the beans and chickpeas are tender.
To make the mint yogurt, combine the yogurt with the chopped mint in a bowl.
Remove the cinnamon stick from the pan before serving and sprinkle with the remaining coriander. Spoon into serving bowls and top with a dollop of the mint yogurt. Accompany with a good green salad and rice, if you wish.
Ingredients
6 tbsp extra virgin olive oil
1 tsp cumin seeds
1 x 2.5cm (1 inch) cinnamon stick
150g (5oz) onions, chopped
4 garlic cloves, very finely chopped
225g (8oz) fresh mushrooms, sliced approx. 3mm (1/8 inch) thick
450g (1lb) pumpkin or butternut squash, peeled and cut in 2cm (3/4 inch) cubes
400g (14oz) fresh tomatoes, peeled and chopped or 1 x 400g (14oz) tin of chopped tomatoes
2 tsp ground coriander
1 tsp ground cumin
1/2 tsp ground turmeric
a pinch of sugar
1/4 tsp cayenne pepper
450g (1lb) cooked black-eyed beans, strained (reserving the cooking liquid)
225g (8oz) cooked chickpeas, strained (reserving the cooking liquid)
1 tsp salt
freshly ground black pepper
3 tbsp chopped coriander
For the Mint Yoghurt
300ml (10fl oz) natural yoghurt
1 tbsp chopped mint leaves
Method
Heat the oil in a sauté pan over a medium-high heat. When it is hot, put in the cumin seeds and the cinnamon stick. Let them sizzle for 5 - 6 seconds, then add the onions and garlic.
Stir-fry for 3 - 4 minutes until the onion is just beginning to colour at the edges. Add the mushrooms and cook until the mushrooms wilt, then add the pumpkin or squash, tomatoes, ground coriander, cumin and turmeric, a pinch of sugar and the cayenne. Cook for 1 minute, stirring, then cover with a lid and cook over a gentle heat for 10 minutes.
Turn off the heat and tip in the drained beans and chickpeas. Add the salt and pepper, together with 2 tablespoons of coriander. Pour in 150ml (5fl oz) of bean cooking liquid and 150ml (5fl oz) of the chickpea liquid (or 300ml (10fl oz) vegetable stock if you’ve used tinned pulses). Return to the boil, and then reduce the heat and simmer for 10 - 15 minutes, stirring occasionally, until the beans and chickpeas are tender.
To make the mint yogurt, combine the yogurt with the chopped mint in a bowl.
Remove the cinnamon stick from the pan before serving and sprinkle with the remaining coriander. Spoon into serving bowls and top with a dollop of the mint yogurt. Accompany with a good green salad and rice, if you wish.
