Beans, peas and lentils are a year-round staple in my pantry. They´re filling & rich in proteins and there is just something very comforting about scooping out beany sauces with crusty slices of bread when it´s cold and crisp outside. If you buy them canned, you can whip up warm salads and hearty soups or sauces in no time. This recipe makes a rich and spicy sauce and will remind you of all the ripe and juicy tomatoes, which you enjoyed during summer. If you feel extraordinary fancy add a splash of your favorite red wine while cooking or smoked tofu cubes to make it more filling and to add some texture. Light a candle, snuggle up and dig in!
Ingredients:
Instructions:
Enjoy!
- 2 cans tomatoes
- 1 cup water
- 6 cups white beans (drained)
- 1 onion
- 2 garlic cloves
- 1 small chili
- 2 carrots
- 2 bay leaves
- 5 allspice berries
- 2 Tbsp. tomato paste
- ½ tsp. harissa (optional)
- 1 Tbsp. date syrup (or any molasses)
- Bunch of parsley
- 1 tsp. ground ginger
- 1 tsp. cumin
- 1 tsp. sweet paprika
- 2 tsp. turmeric
- ½ tsp. smoked paprika
- 2 tsp. marjoram
- ½ tsp. ras el hanout (optional)
- salt, pepper to the taste
Instructions:
- Heat few spoons of oil in a large pan. Fry diced onion, chili, bay leaves, and allspice for few minutes.
- Add minced garlic, carrots and all dry spices. Let it fry for 1-2min.
- Now, add 1 cup of water, cover the pan with a lid and let cook until the carrots are cooked and soft.
- When the carrots are cooked add 2 cans tomatoes, tomato paste, harissa (if using), date syrup, chopped parsley and the beans. You can replace the date syrup with any molasses or sweetener of your choice. The idea here is to balance out the sourness of the tomatoes. You could even use a nice splash of your favorite jam.
- Serve warm with crusty slices of bread or/and cubed and lightly roasted smoked tofu or tempeh.
Enjoy!
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