Afghanistan Red Kidney Bean and Chickpea Curry (Lubya)
This is a mild but great tasting curry that is both quick and easy to make, and can easily be adapted to include any vegetables or meat. To make the Afghan red bean and chickpea curry, you will need:
- 2 tbsp coconut oil (divided)
- 1 tbsp whole coriander seeds
- 1 tsp whole cumin seeds
- 1 tbsp chopped mint
- 800g tin of peeled plum tomatoes
- 4 garlic cloves (minced)
- 2 shallots or 1 small onion (finely chopped)
- 400ml vegetable stock
- 400g soaked chickpeas
- 400g soaked red kidney beans
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tbsp chopped coriander
- 1/2 tsp harissa
In medium pan, heat 1 tablespoon of coconut oil on a low setting, and add the coriander seeds and cumin seeds and stir for 1-2 minutes.
Add the chopped mint and tin of tomatoes, stir and mash the tomatoes with a silicone spatula or wooden spoon. Cook for about 7-8 minutes, then turn off the heat.
Transfer the contents of the pan to a blender or bullet and blend until smooth and leave to one side.
In the pan, heat 1 tablespoon of coconut oil over a low setting, add the shallots or onion and cook for 5-6 minutes.
Add the minced garlic, stir and cook for 5 minutes.
Add the vegetable stock, tomato sauce from the blender, kidney beans, chickpeas, harissa, salt and pepper, and stir.
Simmer for 15 minutes, sprinkle with chopped coriander and serve.