Spiced Butter Bean & Chickpea Stew
Total Time
50 minutes
Prep Time
0 seconds
Cook Time
50 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 1 onion
- 3 cloves garlic
- 1 red chilli
- 1 teaspoon black mustard seeds
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon cayenne pepper
- 10.6 oz cherry tomatoes
- 240g canned chickpeas
- 1 x 14 oz tin butter beans
- 1 x 14 oz tin chopped tomatoes
- 2 tablespoons tomato purée
- 3.5 fl oz water
- 2 teaspoons apple cider vinegar
- 1 teaspoon brown rice miso paste
- tablespoon olive oil
- pinch of sea salt & black pepper
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Preparation
Step 1
Add the onion, garlic and chilli to a large frying pan with a drizzle of olive oil and a pinch of salt and pepper.
Step 2
Sauté for 5–10 minutes until the onion is soft and translucent.
Step 3
Then add the mustard seeds, paprika, ground coriander, cumin and cayenne pepper; sauté for 2 minutes.
Step 4
Add the halved cherry tomatoes, stirring them through the spice mix for a few minutes. Then mix in the drained chickpeas and butter beans.
Step 5
Next, add the tinned tomatoes and tomato purée and simmer for 15 minutes, stirring every few minutes.
Step 6
After 15 minutes, add the water, apple cider vinegar and miso paste. Continue to simmer until it reaches your preferred consistency — I normally cook it for about 15 minutes.
Step 7
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