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Black-eyed Bean, Pumpkin and Chick Pea Stew

One of the very best vegetarian one-pot dishes. What’s not to like about black-eyed beans, chickpeas and pumpkin with lots of spices? Delicious on its own, but equally good with a roast chicken or a few lamb chops. Eat with flatbreads or pilaff rice, if you prefer.

Serves 6

6 tablespoons (7 1/2 American tablespoons) extra virgin olive oil

1 teaspoon cumin seeds

1 x 2.5cm (1 inch) cinnamon stick

150g (5oz) onions, chopped

4 garlic cloves, very finely chopped

225g (8oz) fresh mushrooms, sliced approx. 3mm (1/8 inch) thick

450g (1lb) pumpkin or butternut squash, peeled and cut in 2cm (3/4 inch) cubes

400g (14oz) fresh tomatoes, peeled and chopped or 1 x 400g (14oz) tin of chopped tomatoes

2 teaspoons ground coriander

1 teaspoon ground cumin

1/2 teaspoon ground turmeric

a pinch of sugar

1/4 teaspoon cayenne pepper

450g (1lb) cooked black-eyed beans, strained (reserving the cooking liquid)

225g (8oz) cooked chickpeas, strained (reserving the cooking liquid)

1 teaspoon salt

freshly ground black pepper

3 tablespoons (4 American tablespoons) chopped coriander

For the Mint Yoghurt

300ml (10fl oz/1 1/4 cups) natural yogurt

1 tablespoon (1 American tablespoon + 1 teaspoon) chopped mint leaves

Heat the oil in a sauté pan over a medium-high heat. When it is hot, put in the cumin seeds and the cinnamon stick. Let them sizzle for 5–6 seconds, then add the onions and garlic. Stir-fry for 3–4 minutes until the onion is just beginning to colour at the edges.  Add the mushrooms and cook until the mushrooms wilt, then add the pumpkin or squash, tomatoes, ground coriander, cumin and turmeric, a pinch of sugar and the cayenne. Cook for 1 minute, stirring, then cover with a lid and cook over a gentle heat for 10 minutes.

Turn off the heat and tip in the drained beans and chickpeas. Add the salt and pepper, together with 2 tablespoons (2 1/2 American tablespoons) of coriander. Pour in 150ml (5fl oz/generous 1/2 cup) of bean cooking liquid and 150ml (5fl oz/generous 1/2 cup) of the chickpea liquid (or 300ml (10fl oz/1 1/4 cups) vegetable stock if you’ve used tinned pulses). Return to the boil, and then reduce the heat and simmer for 10–15 minutes, stirring occasionally, until the beans and chickpeas are tender.

To make the mint yogurt, combine the yogurt with the chopped mint in a bowl.

Remove the cinnamon stick from the pan before serving and sprinkle with the remaining coriander. Spoon into serving bowls and top with a dollop of the mint yogurt. Accompany with a good green salad and rice, if you wish.

*One Pot Feeds All

This is a recipe by
Darina Allen
View all my recipes

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