Ingredients
Original recipe: 4 servings. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 240 gcanned kidney beans, drained and rinsed
- 240 gcanned chickpeas, drained and rinsed
- 240 gcanned black-eyed peas, drained and rinsed
- 240 gcanned mung beans, drained and rinsed
- 2 tbspneutral oil
- 160 gonion, chopped
- 20 gginger, grated
- 4 clovegarlic, minced
- 1 tspcumin seeds
- 1 tspground coriander
- ½ tspground turmeric
- 250 gtomatoes, chopped
- 750 mlgluten-free vegan vegetable stock
- ½ tspsalt
- 1 tbsplemon juice
- 15 gcilantro, chopped
Make it
- Heat the oil in a large saucepan over medium heat. Add the cumin seeds for 30 seconds, then the onion and cook for 6 minutes until softened.
- Add ginger, garlic, coriander and turmeric and stir for 1 minute. Add the tomatoes and salt and cook for 5 minutes until the tomatoes soften into the spices.
- Add all four drained beans and the vegetable stock. Bring to a gentle boil, then simmer uncovered for 15 minutes, stirring occasionally.
- Mash a small ladleful of beans against the side of the pan to lightly thicken the broth. Stir in the lemon juice and cilantro and serve in four warmed bowls.
Ingredients, recipe context & sources
Ingredient flags: None of the nine major allergens identified in the specified ingredients. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.