Spiced Black-Eyed Beans & Mushrooms
Ingredients:
1 onion, roughly chopped
4 large garlic cloves, roughly chopped
2.5-cm/1-inch piece fresh ginger, roughly chopped
4 tbsp sunflower or olive oil
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground fennel
1 tsp ground turmeric
1/2-1 tsp chilly powder
175 g/6 oz canned chopped tomatoes
400 g/I4 oz canned black-eyed beans, drained and rinsed
115 g/4 oz large flat mushrooms, wiped and cut into bite-sized pieces
1/2 tsp salt, or to taste
175 ml/6 fl oz warm water
1 tbsp chopped fresh mint
1 tbsp chopped fresh coriander leaves
Method :
4 large garlic cloves, roughly chopped
2.5-cm/1-inch piece fresh ginger, roughly chopped
4 tbsp sunflower or olive oil
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground fennel
1 tsp ground turmeric
1/2-1 tsp chilly powder
175 g/6 oz canned chopped tomatoes
400 g/I4 oz canned black-eyed beans, drained and rinsed
115 g/4 oz large flat mushrooms, wiped and cut into bite-sized pieces
1/2 tsp salt, or to taste
175 ml/6 fl oz warm water
1 tbsp chopped fresh mint
1 tbsp chopped fresh coriander leaves
Method :
1 Puree the onion, garlic and ginger in a food processor or blender.
2.Heat the oil in a medium saucepan over a medium heat and add the pureed ingredients. Cook for 4-5 minutes, then add the cumin, ground coriander, ground fennel, turmeric and chili powder. Stir-fry for about a minute, then add the tomatoes. Cook until the tomatoes are pulpy and the juice has evaporated.
3. Add the black-eyed beans, mushrooms and salt. Stir well and pour in the warm water, bring to the boil, cover the pan and reduce the heat to low. Simmer for 8-10 minutes, stirring halfway through.
4 Stir in the chopped mint and coriander and remove from the heat. Transfer to a serving dish and serve with Indian bread.