By: Muncher
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Ingredients
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Serves To:USMetric| 1 | Pinch(pn) | black pepper, ground, to taste | |
| 1 | Tablespoon(T) | fresh parsley, chopped | |
| 1 | Pinch(pn) | salt, to taste | |
| 1 1/4 | Cup(c) | vegetable stock | |
| 1 | Teaspoon(t) | paprika | |
| 2 | Tablespoon(T) | tomato puree (paste) | |
| 5 | Tablespoon(T) | olive oil | |
| 1/2 | Cup(c) | dried black-eyed peas, soaked overnight in cold water and drained | |
| 1/2 | Cup(c) | dried red kidney beans, soaked overnight in cold water and drained | |
| 2 | spring onions (scallions), chopped | ||
| 2 | Tablespoon(T) | fresh mint, chopped | |
| 2/3 | Cup(c) | natural (plain) yogurt | |
| 1 | Tablespoon(T) | fresh coriander (cilantro), chopped | |
| 2 | Tablespoon(T) | fresh mint, chopped | |
| 2 | large tomatoes, roughly chopped | ||
| 1 | fresh red chilies, seeded and chopped | ||
| 3 | Clove(clv) | garlic, crushed | |
| 1 | onion, thinly sliced | ||
| 12 | Ounce(oz) | aubergine (eggplant), cut into chunks | |
| 2 | celery sticks, each cut into 4 matchsticks | ||
| 2 | bay leaves |
Preparation
Place the soaked and drained kidney beans in a large pan of unsalted boiling water. Bring back to a boil and boil rapidly for 10 minutes, then drain. Place the soaked and drained black-eyed peas in a separate large pan of boiling unsalted water and boil rapidly for 10 minutes, then drain. Place 1 pint of water in a large tagine or casserole, and add the bay leaves, celery and beans. Cover and place in an unheated oven. Set the oven to 375°F. Cookfor 1 to 1 1/2 hours, or until the beans are tender, then drain. Heat 4 tbsp of the oil in a large frying pan or cast iron tagine base. Pat the aubergine chunks dry, then add to the pan and cook, stirring, for 4 to 5 minutes. Remove and set aside. Add the remaining oil to the tagine base or frying pan, then add the sliced onion and cook, stirring, for about 4 to 5 minutes, until softened. Add the crushed garlic and chopped red chilies and cook for a further 5 minutes, stirring frequently, until the onion is golden and has softened. Reset the oven temperature to 325°F. Add the tomato puree and paprika to the onion mixture and cook for 1 to 2 minutes. Add the tomatoes, aubergine, beans and stock, then season to taste. Cover the tagine base with the lid or, if using a frying pan, transfer the contents to a clay tagine or casserole. Place in the oven and cook for 1 hour. Meanwhile, mix together the yogurt, mint and spring onions. Just before serving, add the fresh mint, parsley and coriander to the tagine and lightly mix through the vegetables. Garnish with fresh herb sprigs and serve immediately with the mint yogurt and some couscous or brown rice.