Borlotti Bean and Chickpea Casserole
Borlotti Bean and Chickpea Casserole
Dig into this quick and easy African-style chickpea recipe by Reza Mahammad from Reza's African Kitchen.
  • Difficulty Level Easy
  • Technique Simmer
  • Preparation Time 10 minutes
  • Cooking Time 25 minutes
  • Yield 4 servings
  • 400 grams soaked chickpeas (or canned)
  • 400 grams soaked Borlotti beans (or canned)
  • 1 teaspoon Turmeric
  • 1 teaspoon Garlic, minced
  • ¼ teaspoon Asafoetida
  • 1 teaspoon Ginger minced
  • 1 Onion, chopped
  • 1 green Chilli, chopped
  • 400 millilitres Coconut cream
  • 60 millilitres Ghee
  • Tempering
  • 1 teaspoon Mustard seeds
  • 1 teaspoon Fennel seeds
  • 1 teaspoon Cumin Seeds
  • 1 sprig curry leaves
  • 150 millilitres Ghee
  • To Serve
  • 150 grams baby Spinach leaves, picked
  • 2 tablespoons chopped Coriander
  1. Dry Bean Method:
  2. Soak the beans and chickpeas separately overnight, in 6 cups of cold water
  3. Rinse and discard water
  4. 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
  5. Drain reserving some of the cooking liquid
  6. Heat Ghee in a sauce and sweat the onions until soft and translucent
  7. Add a pinch of salt
  8. Add the garlic, ginger, chilli and turmeric and heat through
  9. Now add the beans and chickpeas and asafoetida and then the coconut cream. Simmer to reduce the cream
  10. Meanwhile heat up the ghee and once smoking, add the mustard seeds, allow to crackle and then add the remaining spices
  11. Pour tempering spices and ghee into Chickpea and Borlotti beans and finally toss in the spinach to wilt
  12. Add some chopped coriander and season to taste with salt

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