Rolex and Beans by Barney Artist
Start by finely chopping your garlic and 2 onions. Add a splash of sunflower oil to a large pan on medium-high heat and add the garlic and onion. Give it a stir and cook for 3 minutes until the onion has slightly softened. Add your turmeric to the pan and stir to coat the onions and garlic.
Add the stock pot to the pan and stir through. Chop your tomatoes and add them to the pan. Give it a stir and mash the tomatoes until smooth. add the kidney beans to a colander and rinse. Pour the kidney beans into the pan and stir well. Season with a pinch of salt, lower the heat and leave to simmer for 15 minutes. Add a splash of water if necessary.
Once the stew has simmered, finely chop your coriander leaves and sprinkle a handful into the stew. Leave to simmer on a low heat for another 4 minutes and set aside for later.
Chapati time. Add 2 tsp of vegetable oil to a large mixing bowl with 2 tsp of salt. Boil the kettle and add 3 cups of boiling water to the bowl. Tip in the flour, saving a handful for later, and mix until a dough forms.
Scatter the remaining flour onto your work surface and knead the dough for around 10 minutes, removing any lumps and shaping into a soft ball. Tear off a palm-sized ball of dough and roll it out to flatten until very thin. Using a pot cover, cut a circular shape out of the dough. Carefully pick the circle out and set aside. Repeat this with the rest of the dough.
Get a dry pan on high heat and place a chapati on. Cook until one side is crispy and starts to char and then flip. Brush the cooked side with a drizzle of oil. Flip the chapati again and glaze the side that’s now facing upwards with oil. Tip onto a plate and repeat with the rest of the dough until you have a big plate of warm, crispy chapatis. Set aside.
For the omelette, add a splash of oil to a pan on medium heat. Dice your remaining onion and add half into the pan, saving the rest for later. Sauté for 3 minutes until soft. Crack eggs into a bowl. Dice your pepper and green chilli and add half of each to the bowl, saving the rest for later. Season with a pinch of salt. Scramble the eggs and add the mixture to the pan.
Cook the omelette on one side for 4 minutes and then fold. Leave on the heat until the centre of the omelette is cooked. Remove from the pan and set aside. Repeat with the remaining onion, eggs, pepper and chilli to make a second omelette.