garden rainbow chard

spiced adzuki bean stew with vibrant green chard

23rd November 2014


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.  If short on time, replace the ground spices and chilli with a tablespoon of sambar powder.   Serve with avocado raytha/greek yoghurt, crunchy green cucumber salad and a bowl of quinoa.


2 cups adzuki beans

8 cups water

1 tsp cumin seeds

1 tsp 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 tomatoes, finely chopped

2 Tbsp tomato paste

2 medium carrots, finely chopped

3 sticks celery, finely chopped

1 cup chard leaves, roughly chopped

½ cup coriander leaves, chopped

1 tsp fine rock salt

freshly ground pepper to taste

1 tsp jaggery


1.  Soak aduki beans overnight, or for 24 hours with one change of water. This is for better digestibility.


2.  In a medium saucepan, place the drained beans and 8 cups water, bring to a rapid boil, then reduce to maintain a rapid simmer – simmer until beans are soft – approximately 1 hour.

3.  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 mortar and pestle.

4.  In a heavy-bottomed saucepan, heat the ghee, add the asafoetida, turmeric and the ground spices – saute for a few seconds, then add the chopped tomatoes and tomato paste – cover and simmer for 20 minutes.

5.  Add the carrots and celery- simmer for 10 minutes.

6.  When the beans are soft, drain, add to the tomato mixture with the addition of 1 cup water.  (I found if the stew sits for half an hour the beans soak up some of the liquid and the consistency becomes thicker.)

7.  Add chard and 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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