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- 3-4 red rocket chillies, chopped
- 200g romano peppers, deseeded and roasted, chopped
- 10g fresh thyme, chopped
- 300g dried bambara beans (or chickpeas), drained
- 1½ red onions, finely chopped
- ½ teaspoon (2.5ml) salt
- Olive oil, for drizzling
- 10cm ginger, grated
- ½ tablespoon (2.5ml) ground hot pepper or cayenne pepper OR 1 small, red bird’s eye chilli, deseeded and diced
- 2 garlic cloves, finely minced
- 1 tablespoon (15ml) granulated or light brown sugar
- 1 litre water (to cover)
- Set the oven to 180C/gas mark 4.
- Put the red chillies, peppers and thyme on a lined baking tray. Drizzle with oil and roast for 25 minutes.
- Put the beans in a heavy-based saucepan along with half the chopped onions and ½ teaspoon salt.
- Cover with about 750ml water, then boil for 2-3 minutes while stirring occasionally.
- Meanwhile, blitz the roasted peppers, chillies and thyme along with the ginger, pepper, garlic and remaining onions. Sieve the mixture to remove any bits, then add it to the pan of beans along with the sugar.
- Turn down the heat on the beans and simmer for 1-2 hours, uncovered. Add a little extra water, as required, to prevent the beans from dehydrating.
- When most of the liquid in the pan has evaporated, you should be left with a rich, creamy bean stew.
- Adjust the seasoning to taste.
- Photo credit: House of Vizion
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