spiced adzuki bean stew with vibrant green chard

23rd November 2014

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Delicious splashes of autumn colours

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here and there…

spiced adzuki bean stew with vibrant green chard

Serves 4

Grounding, Warming and Hearty.  Sometimes I alternate between using kidney beans instead of adzuki beans.  The adzuki beans are much easier to digest.  If I am short on time, I replace the ground spices and chilli with a tablespoon of sambar powder.   Serve with avocado raita/greek yoghurt, crunchy green, cucumber salad and a bowl of quinoa.

ingredients :

2 cups dry adzuki beans

1 tsp whole cumin seeds

1 tsp whole coriander seeds

¼ tsp hot chilli flakes (or half a fresh chilli)

1 Tbsp ghee/oil

1 tsp turmeric powder

¼ tsp asafoetida powder

2 cup chopped tomatoes

2 Tblsp tomato paste

2 medium carrots

3 sticks celery

bunch of chard, kale or spinach

a handful of roughly chopped fresh coriander

1 tsp rock salt

freshly ground pepper to taste

1 tsp jaggery

preparation :

Pick through the beans and soak overnight, or for 24 hours with one change of water. This is for better digestibility.

In a medium saucepan, place the drained beans and a generous amount of water.  Bring to a rapid boil, then reduce to a simmer until beans are soft (approximately an hour).

In a small pan, dry roast the cumin, coriander and chilli flakes until there is a lovely aroma (be careful not to burn).  Remove from heat and grind in a coffee grinder or mortar and pestle.

In a heavy-bottomed saucepan, heat the oil/ghee add the asafoetida, turmeric and the ground spices. Saute for a few seconds.  Add the chopped tomatoes and tomato paste, then cover and simmer for 20 minutes.  Add the carrots and celery. Cover and simmer for 10 minutes longer.

When the beans are soft, drain, then add to the tomato mixture with the addition of one cup of water.  (I found if the stew sits for half an hour the beans soak up some of the liquid and the consistency becomes thicker.)   Add the roughly chopped chard and fresh coriander.  Stir through for 2 – 5 minutes and season with salt, freshly ground pepper and add jaggery.  Remove from heat and serve.

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Goodness shared by Stacey

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2 comments

  • aytan

    Hi Stacey
    I came here looking for some wintery warming and the photos and recipes are a delight. Will even try the dal you wrote as mine.
    Love
    Aytana

    • goodnessis

      Hi Aytana, Thank-you for your inspiration! I hope you are settled back in Israel and thank-you for the indian cooking link you sent in your last email. xxxx

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