Ingredients :
- 150 g dried snow cap beans, chickpeas or white beans (soak overnight/8 hrs)
- 1 onion, diced
- 1/2 tsp fennel seeds, lightly ground
- 1/2 tsp coriander seeds, lightly ground
- 1 medium tomato, roughly chopped
- 1 medium potato, peeled and cubed
- 300 ml vegetable, chicken or kombu broth
- 1 bay leaf
- 3-4 leaves fresh basil
- 2 sprigs fresh thyme
- 2-3 sprigs fresh coriander/cilantro
- 2-3 sprigs fresh parsley
- to taste Salt and pepper
Method :
- Soak beans overnight. Drain before using.
- Saute onion with coriander seeds and fennel seeds until onions are soft and slightly golden.
- Add tomato and cook until the tomato"s juices have cooked down and it looks saucy.
- Add beans, bay leaf and enough broth to cover everything. Bring to a boil.
- When it starts to boil, add the potatoes. Cover with lid, turn to a lower heat and cook for about 1 hour or until the beans are the softness you like (I like mine a little firm - about 1 hour cooking).
- Give it a stir every 15 minutes or so. It"ll start to thicken up as the broth evaporates and potatoes cook. Add more broth or water if it seems too low.
- This is my batch of fresh herbs :) Chop them right before adding to the pot.
- When you"re satisfied with the softness of the beans, season with salt and pepper to taste, then stir in the herbs. I like to save a few leaves from the parsley or cilantro to garnish the dish.
- I also like to add some creamy yogurt (or you could use sour cream, creme fraiche, etc.) and a dash of lemon olive oil to top it off.
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