The variety of beans and vegetables in this dish make it very colourful and nutritious.
This recipe might seem very time-consuming because you have to soak the beans in advance and then it takes about an hour to cook but it’s not so bad really. You can leave the beans to soak in the morning, then they will be ready to use by lunch or dinner. Once you have everything prepared you can leave the tagine cook away itself for an hour while you do other things.
1 tablespoon olive oil
1 onion chopped
3-4 cloves garlic chopped
some fresh ginger chopped
1-2 teaspoons garam masala
half a teaspoon ground turmeric
200g dried mixed beans (I bough a packet of dried mixed beans in the shop. It contains aduki beans, butterbeans, haricot beans, pinto beans, black turtle beans and chickpeas. Use whatever beans you have available. )
3 carrots peeled and chopped
1 red pepper chopped
1 yellow pepper chopped
about 100g fine beans chopped
1 bottle of tomato passata (My bottle contains 690g)
about 100ml water
This recipe makes 4 servings
Step 1: Soak the dried beans in water for at least 4 hours. They will double in size.
Step 2: Heat olive oil in a big pot. Cook onion, garlic and ginger for 2-3 minutes.
Step 3: Add in garam masala and turmeric. Cook for another 1-2 minutes.
Step 4: Add in vegetables and beans. Stir well.
Step 5: Add in passata and water. Stir well again. Bring to the boil, then simmer for about 1 hour.
Step 6: Enjoy this tagine for lunch or dinner. I had it with couscous. You could also have it with rice or quinoa. If you have some leftover put it in the fridge and reheat it the next day.