35 mins
Creamy-flavoured black-eyed beans soften to absorb the rich flavours of the sauce in this super quick and delicious Palestinian stew. Add in some chard for a rainbow burst of nutrition, colour and flavour.
Ingredients
Beans
- 1 leek
- 1 tbsp Suma coconut or olive oil
- 2 cloves garlic
- pinch of Suma chilli powder
- 2 x 400g tins Suma black-eyed beans
- 1 tsp Suma vegetable bouillon
- good grating of Suma nutmeg
- ½ unwaxed lemon
- 200g bunch of swiss chard
Herb Smash
- large bunch of fresh coriander
- 2 green chillies
- 2 cloves garlic
- 30g shelled Suma walnuts
- 1 tbsp maple syrup
- 1 tsp Suma vegetable bouillon
- 2 tbsp Suma olive oil
- juice of ½ a lemon
Method:
- Fill and boil a kettle and get all your ingredients together. Put a large saucepan on the heat.
- Wash and finely slice the leek. Add to the saucepan with a tablespoon of coconut or olive oil and cook for a couple of minutes until soft and sweet. Finely slice the garlic and add to the pan with the chilli powder or dried chilli and cook for a couple of minutes, until the garlic is beginning to brown. Add the black-eyed beans along with their liquid, the stock powder or cube and 200ml of hot water from the kettle and bring to a simmer. Grate in the nutmeg, squeeze in the juice of half the lemon, add the squeezed lemon half to the pan and simmer for 10 minutes or so. Meanwhile, strip the leaves from the chard stalks. Finely slice the stalks and add them to the pan, then finely shred the leaves and put to one side.
- Add the chickpeas and then the harissa to this bowl, tasting it first to see if you want both tablespoonfuls, and, at the risk of being repetitive, toss to coat. Quarter the tomatoes and add them to the bowl, and shake or stir to mix.
- Put all the ingredients for the herb smash into a food processor and blitz until you have a smooth grassy paste. Season well with salt and pepper.
- Once the black beans are soft and flavourful and the liquid has reduced to a thick soup-like consistency, stir in the chard leaves, season well with salt and pepper and leave to cook for a couple of minutes. Scoop into deep bowls and spoon over the herb smash.