Borlotti Bean and Chickpea Casserole

  • Serves4
  • DifficultyEasy
400g soaked chickpeas (or canned)
400g soaked borlotti beans (or canned)
1 tsp turmeric
1 tsp garlic, minced
¼ tsp asafoetida
1 tsp ginger minced
1 onion, chopped
1 green chilli, chopped
400ml coconut cream
60ml ghee

For the tempering

1 tsp mustard seeds
1 tsp fennel seeds
1 tsp cumin seeds
1 sprig curry leaves
150ml ghee
150g baby spinach leaves, picked
2 tbsp chopped coriander

Soak the beans and chickpeas separately overnight, in 6 cups of cold water.

Rinse and discard water.

Place the beans and chickpeas in separate pots with three cups of fresh cold water. Bring to the boil and then simmer until beans are tender. Do not add salt.

Drain, reserving some of the cooking liquid.

Heat ghee in a sauce and sweat the onions until soft and translucent.

Add a pinch of salt.

Add the garlic, ginger, chilli and turmeric and heat through.

Now add the beans and chickpeas and asafoetida and then the coconut cream. Simmer to reduce the cream.

Meanwhile heat up the ghee and once smoking, add the mustard seeds, allow to crackle and then add the remaining spices.

Pour tempering spices and ghee into chickpea and borlotti beans and finally toss in the spinach to wilt.

Add some chopped coriander and season to taste with salt.

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