Four Bean Spiced Stew

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Step 1.

Slice your red onions and garlic and chop your ginger and coriander.

Step 2.

Heat a glug of olive oil in a large saucepan. Add your cinnamon stick and cook for a minute until fragrant, then add your red onion and fry for 10 minutes until softening and starting to caramelise. Add your garlic and ginger, then cook out for a minute more.

Step 3.

Add your coriander, paprika, turmeric and tomato paste to the onions and give it a good stir, cooking out for 2 minutes until you have a fragrant and jammy mixture. Tip in your tomatoes and vegetable stock and bring to a simmer, then add your runner beans. Turn down the heat to a whisper, pop on a lid and simmer for 20 minutes until your beans are tender.

Step 4.

Tip your chickpeas, haricot beans and kidney beans into the pan and give a good stir. Simmer for 5 minutes until your beans are piping hot. Squeeze in your lemon juice and season to taste with salt and pepper.

Step 5.

Serve up in a bowl over couscous with toasted almonds and your chopped coriander.

We’ve chosen our favourite legumes here, but you can definitely swap them in for your favourites.

2 Red Onions
2 Cloves of Garlic
2cm Knob of Ginger
Handful of Coriander
1 Cinnamon Stick
1 Tsp Ground Coriander
1 Tsp Smoked Paprika
½ Tsp Turmeric
1 Tbsp Tomato Puree
400g Chopped Tomatoes
300ml Vegetable Stock
200g Runner Beans
400g Chickpeas
400g Haricot Beans
400g Kidney Beans
1 Lemon
20g Flaked Almonds
Couscous, To Serve
Olive Oil