This is a recipe from my new favourite recipe book Veggiestan by Sally Butcher. Now, I will be posting a proper review of the book later on, but I wanted to try a recipe before I did so. It wasn’t going to be this one, to be honest, there’s a recipe for carrots and yellow split peas from Afghanistan I wanted to try. However, that takes two hours to cook and today, real life intervened, cutting down the time I had for cooking. This recipe uses black-eyed beans (or peas) which cook much quicker. And I had some swiss chard in the fridge, so this seemed an obvious choice.
The original recipe calls for a leek but I didn’t have one, so I substituted a sweet, red onion instead. This is a lovely recipe, I think any dark green leaf would work if you didn’t have swiss chard to hand. You could also substitute the pulse part as well – chickpeas would be nice here, I think.
100g black-eyed beans
1 red onion, chopped
2 cloves garlic, chopped
300g swiss chard, stalks finely shredded, leaves roughly chopped
1/4tsp ground nutmeg
1/2tsp chilli powder
1/2 small packet coriander, chopped
200ml vegetable stock
lemon wedges to serve
Cook the beans in boiling water for about 40 minutes or until tender.
When they are nearly cooked, heat a generous glug of oil in a large pan.
Add the red onion to the oil and soften for a couple of minutes.
Then add the garlic.
Stir in the chard stalks and cook for a couple of minutes.
Add the chard leaves, the nutmeg, chilli powder and coriander. Stir for a couple of minutes.
Stir in the cooked beans.
Stir the stock into the tahini a little bit at a time, stirring to mix them together thoroughly.
Add to the pan, cover and simmer for about five minutes.
Season with salt and pepper.
Serve with lemon wedges to squeeze over.
Serves 2 as dinner with bread to mop up the juices