Black-eyed bean, pumpkin and chickpea stew

Recipe by:

One of the very best vegetarian one-pot dishes. What’s not to like about black-eyed beans, chickpeas and pumpkin with lots of spices?

Black-eyed bean, pumpkin and chickpea stew

Serves

Class="fa User">6 Fa

People

Prep Time

11

Minutes

Cooking Time

30

Minutes

CUISINE

COURSE

Main

Method

  1. Put Over Pan Sizzle 6 Sauté And Heat Seeds It For When Medium The In And The The Then Oil The A Let Heat Add Stick 5 Seconds, High A In Garlic Them Onions Cinnamon Is Hot, Cumin

  2. Fry With Turmeric, And Cumin The Then Minutes Pinch Beginning 3 For Of Minutes Stir Wilt, To Mushrooms Coriander, Add Until Over Add Squash, And And Then The A Cayenne Heat Sugar For Lid Cover At The Is Edges The Minute, Cook Ground And Cook The 1 Or Gentle Tomatoes, Until Onion Pumpkin 10 Mushrooms 4 A Colour For A Cook Just Stirring, The

  3. Oz) The And Add 150ml Together Chickpeas (5fl And Reduce 300ml Chickpeas Tinned Drained Simmer In Liquid In Tablespoons Until Used The Off Bean Minutes, 15 Heat Vegetable (5fl Pepper, The Salt Occasionally, (10fl And Of Liquid Stirring Tip And To 150ml You’ve Return And Pour The Beans For The Pulses) Of The Heat If Chickpea Cooking Of Stock And 2 Are 10 Boil, Oz) The With Tender Beans Then (or And Coriander Oz) Turn

  4. The With Bine Bowl Make To Mint The Yogurt The A Mint Yogurt, In Chopped

  5. Good A Rice, Green The Spoon Dollop With Acpany Remove Serving Pan And The The Wish Into If Remaining Yogurt A Cinnamon Bowls Of Mint Coriander From With Stick With And Serving Sprinkle You The And Top Before Salad

Ingredients

  • Virgin Extra Tbsp Oil 6 Olive

  • Cumin Tsp Seeds 1

  • 5cm 2 Cinnamon Inch) (1 X Stick 1

  • Onions, (5oz) Chopped 150g

  • 4 Finely Garlic Cloves, Very Chopped

  • Inch) Sliced Mushrooms, Thick 3mm Approx (8oz) (1/8 Fresh 225g

  • (1lb) In Or Peeled (3/4 Squash, 2cm And 450g Cubes Pumpkin Cut Inch) Butternut

  • Peeled Of (14oz) Tin Tomatoes Fresh Chopped (14oz) X Or Tomatoes, 400g Chopped And 1 400g

  • Ground 2 Coriander Tsp

  • Ground 1 Tsp Cumin

  • Turmeric Tsp Ground 1/2

  • Sugar Pinch A Of

  • Cayenne Pepper 1/4 Tsp

  • Beans, Cooking Cooked The Eyed Strained (1lb) Liquid) 450g Black (reserving

  • 225g Cooking Chickpeas, (reserving Strained The Cooked Liquid) (8oz)

  • 1 Salt Tsp

  • Pepper Freshly Black Ground

  • Chopped 3 Coriander Tbsp

  • for Mint Yoghurt The

  • Yoghurt Natural (10fl Oz) 300ml

  • Mint Tbsp 1 Chopped Leaves

Method

  1. 6 Stick The Medium When A Garlic For Let Put Then Sauté In And Pan Is Hot, Seconds, A Add The In It Them The Heat Sizzle 5 Onions Cinnamon Seeds The Oil Cumin And Heat High Over

  2. Tomatoes, Beginning 10 A Stirring, Over The A Heat Is Fry To With Then Of For Squash, Coriander, 1 Pumpkin Mushrooms Cumin And And The Lid Add Then Cover The And Pinch Ground Add Sugar Wilt, Cook Until Gentle Colour The Until A At Minute, Cook Turmeric, And 4 For Cook Cayenne 3 The The Edges Onion Stir Just Or Minutes Mushrooms For Minutes

  3. Beans And Pulses) Then (5fl The Beans Oz) Chickpeas And Minutes, To Coriander (10fl Add For Tablespoons The 15 And 2 Of In 150ml Oz) 10 And Chickpeas The Tinned Liquid Until Salt Oz) With 150ml Vegetable Cooking The 300ml And Turn Of Drained The Bean Boil, Heat Liquid And Tip The (5fl Off Used The Simmer Heat Pepper, Are If In Tender Together (or And Return Reduce You’ve Occasionally, Pour Stirring Chickpea Of Stock

  4. Chopped Make Bowl With Mint The Bine Yogurt, Mint A The To In The Yogurt

  5. Acpany Green With Rice, Good Coriander Before The The A Sprinkle And Salad Remove With You Top If The Serving Of And From Bowls A Spoon Cinnamon Remaining Stick Yogurt Serving Mint Into The Pan Dollop And With Wish