Black Bean, Pumpkin, and Chickpea Stew
One of the very best one pot dishes, what’s not to like about black beans, chickpeas, and pumpkin with lots of spices?
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)
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.