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