A perfectly warming bowl of nutritious bean stew, all made from store cupboard ingredients. Serve flatbreads and a crunchy sprinkle.
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I found a stray and somewhat unloved pack of mung beans at the back of the cupboard and made a wholesome and hearty stew. They love the nutty texture, especially when combined with a creamy garlic coconut dip, crunchy/salty sesame seed gomashio and, of course, some flatbreads to scoop it up. Seriously good.
It’s a perfect warming bowl of nutritious beans, all made from store cupboard ingredients. Serve with your choice of flatbreads, chunky sourdough or salad.
I really hope you enjoy, much love Niki xxx
A perfectly warming bowl of nutritious bean stew, all made from store cupboard ingredients. Serve flatbreads and a crunchy sprinkle.
Prep time: 12 hours hrs
Cook time: 40 minutes mins
2-4 servings
No ratings yet
Ingredients
- 200 g mung beans soaked overnight
- 1 onion chopped roughly
- 2 tbsp olive oil
- 3 cloves garlic sliced
- 1 tsp smoked paprika
- 1 tsp cumin seeds
- 200 g cherry tomatoes sliced
- 500 g veg stock
- The mung beans rinsed and drained
- Big pinch sea salt
- Black pepper
For the gram flour flatbreads
- 100 g gram flour
- Pinch salt
- Splash olive oil
- 150 ml water
For the gomashio
- 3 tbsp white sesame seeds
- 2 tbsp black sesame seeds
- 1/2 tsp sea salt
To make the coconut dip
- 4 tbsp coconut yogurt or plant-based yogurt
- 1 clove garlic crushed
- 2 tbsp lemon juice
- 1/2 tsp sea salt flakes
- 3 tbsp fresh mint chopped
Instructions
To make the mung beans
Soak mung beans for at least 4 hrs or overnight
Firstly, add the oil to a large frying pan and heat to a medium heat. Then add the onion, fry for approx 8-10 minutes on a low to medium heat until soft and browning. Now add the spices, and garlic, stir for a few minutes until fragrant.
Now add in the tomatoes and allow to cook down for a few minutes.
Add the mung beans and veg stock. Simmer for 20 minutes stirring occasionally. Add more water if needed.
Season well.
To make the flatbreads
Add the gram flour and salt to a large bowl. Stir to combine. Add in the water and olive oil. Mix to a smooth batter. Set aside for 10 minutes.
Add a little oil to the base of a non-stick small frying pan. Add 1/4 cup of the batter to the pan and swirl around the bottom.
Cook on a medium heat for approximately 2 minutes until there are bubbles in the bread and you can lift over to flip easily.
Flip and cook on the other side for 30 seconds to a minute.
Remove from the pan and place on and cover with a clean cloth to keep warm.
Repeat the process with the remaining batter.
To make the gomashio
Dry toast the sesame seeds and salt in a pan until lightly toasted. Be careful not to burn. Set aside.
To make the dip
Add all the ingredients to a jar and mix to combine.
To serve
Serve the stew with dollops of garlic dip, sprinkles of gomashio and scoop up with flathead.
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Baked Mexican Rice with Beans and Greens Topped with Mango Salsa
Discuss this Recipe with Niki
2 Responses
Can the flatbread be made with gluten free flour?
Reply
Hi Jo
Yes absolutely – gram is gluten free
Love
niki xxReply
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Thank you, and much love, Niki xxx
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