Black Bean, Pump­kin, and Chick­pea Stew

Irish Examiner - Weekend - - Food -

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

Serves 8

225g dried black beans 225g dried chick peas 225g fresh mush­rooms, thinly sliced 6 ta­ble­spoons ex­tra vir­gin olive oil 1 tea­spoon whole cumin seeds 2.5cm piece of cin­na­mon stick 150g onion, chopped 4 cloves of gar­lic, very finely chopped 450g-700g pump­kin or but­ter­nut squash, cut into 2cm cubes 400g fresh or tinned toma­toes, peeled and chopped 2 tea­spoon ground co­rian­der seeds 1 tea­spoon ground cumin seeds ½ tea­spoon ground turmeric pinch of sugar ¼ tea­spoon cayenne pep­per 1 good tea­spoon salt (it needs it, so don’t cut down) freshly ground black pep­per 3 ta­ble­spoon freshly chopped co­rian­der (fresh pars­ley may be sub­sti­tuted though the flavour is not at all the same)

Mint Yo­ghurt

300ml nat­u­ral yo­ghurt 2 ta­ble­spoon fresh mint leaves


25cm round casse­role dish

Soak the beans and chick­peas, sep­a­rately, in plenty of cold wa­ter overnight. Next day cover each with fresh wa­ter, bring to the boil, and sim­mer for 30 to 45 min­utes ap­prox or un­til just cooked. Re­serve 150ml of the cook­ing liq­uid for later in the recipe.

Cut the mush­rooms into 3mm-thick slices.

Heat the oil in a sauté pan over a medium-high flame. When hot, put in the whole cumin seeds and the cin­na­mon stick. Let them siz­zle for 5-6 sec­onds.

Now put in the onions and gar­lic. Stir and fry un­til the onion is just be­gin­ning to colour at the edge.

Put in the mush­rooms. Stir and fry un­til the mush­rooms wilt. Now put in the pump­kin or squash, toma­toes, ground co­rian­der, ground cumin, turmeric, pinch of sugar, and cayenne. Stir and cook for a minute. Cover, and let this mix­ture cook on a gen­tle heat in its own juices for 10 min­utes. Turn off the heat un­der the sauté pan.

Drain the beans and chick­peas, re­serv­ing the cook­ing liq­uid. Add to the mush­room base mix­ture, sea­son with salt and freshly ground pep­per, two ta­ble­spoons of the fresh co­rian­der and 150ml of bean cook­ing liq­uid OR 150ml chick­pea liq­uid.

Bring the beans and chick­peas back to the boil again. Re­duce the heat and sim­mer for 10-20 min­utes or un­til the beans and chick peas and pump­kin or squash are ten­der. Stir oc­ca­sion­ally.

Re­move the cin­na­mon stick be­fore serv­ing. Sprin­kle with the re­main­ing ta­ble­spoon of fresh co­rian­der and mint.

Serve with mint yo­ghurt, steamed rice, and a good green salad.

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