Thursday, April 21, 2016

Chickpea, Kidney Bean and Red Bell Peppers in Tomato Sauce

Dear Reader,

There are many exciting ways of making flavoursome legumes. This recipe can be made with just one kind of legume, but personally, I love mixing other legumes with kidney beans because it allows for different textures in the dish, about making it look colourful. Of course, most importantly, red kidney beans have an awesome, deep flavour which helps add another dimension to other legumes.

You can serve this dish with rice, couscous and bread. You can also just enjoy it on its own. It is up to you. It doesn't go really well with pasta though.

 Chickpea, Kidney Bean and Red Bell Peppers in Tomato Sauce (Serves 2)


170g Legumes (Chickpeas and Kidney Beans)
100g Red Bell Peppers
100g to 180g Tomatoes (puréed or really finely chopped)
20ml Oil
2 tbsp Green Onions (finely chopped)
1 tsp Mustard seeds
0.5 tsp Cumin seeds
1 tbsp of Fresh Coriander or Basil
0.5 tsp of Garam Masala
0.5 tsp to 1 tsp of Curry Powder
0.5 tsp of Garlic (paste or powder)
Salt and Pepper to taste.

On a hot pan, add oil and mustard seeds plus cumin seeds and wait until mustard seeds start popping. Add onions and peppers to popping seeds and stir until onion are soft. Add spices to the onion, pepper and seed mix and stir. Add tomatoes to the mixture and stir continuously until tomato sauce is coloured by spices and turns into a deeper colour. Add ready cooked chickpeas and kidney beans and keep stirring because the meal is made on a high heat. Add 5 tablespoons of water to the mixture and keep stirring for 3 minutes. Season the mixture. When you see the mixture drying up and the peppers wilting but still al dente, this should give you a clue that your dish is almost cooked. Add more water to the mixture, about 3 or 4 tablespoons to the consistency to wish to have and let simmer. Add fresh basil or coriander and stir for a few seconds then take off the heat.

Serve hot!

Bon Appetit!


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