There is something really satisfying about a deep, thick stew of pulses. Not only is it really good for you but also it is really easy to prepare and cook. This dish is a classic example of a hearty dish without meat or fish.
- 400 g can lentils, drained and rinsed
- 400 g can chickpeas, drained and rinsed
- 20 g vegetable stock cubes, 2 x cubes, crumbled
- 2 garlic cloves, chopped
- 400 g can cannellini beans, drained and rinsed
- 400 g can borlotti beans, drained and rinsed
- 400 g can kidney beans, drained and rinsed
- 4 tbsp vegetable oil
- 2 tbsp finely sliced fresh ginger
- 1 tbsp red/green chilli, finely sliced
- 2 onions, finely sliced
- ½ tsp ground cumin
- 1 tsp turmeric
- 1 pinch salt and freshly ground black pepper
- 6 tbsp thick yoghurt
- few sprigs of fresh coriander
- 4 soft flour tortillas
- Place the lentils, chickpeas, stock cubes and garlic into a food processor and blitz to a smooth paste with about 350ml cold water.
- Pour into a saucepan and add the cannellini, borlotti and kidney beans. Stir well and bring to a simmer. Cook for 15 minutes until nice and thick.
- Meanwhile, heat the oil in a large frying pan over a high heat. Add the ginger and chilli, then cook for 2 minutes until really nicely coloured. Then add the onions and spices and continue to cook for a further 5 minutes until the onions are well coloured.
- To serve, spoon the thick stew into small, deep bowls, top with the spiced onion mix, a blob of yoghurt, fresh coriander and soft tortillas.
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