Potato Pan with Chickpeas and Cannellini Beans

Ingredients

• 200 g dried cannellini beans
• 100 g dried chickpeas
• 1 Shallot
• 2 Garlic cloves
• 1 red chili pepper
• 2 tbsp olive oil
• 150 g diced canned tomatoes
• 150 ml Vegetable broth
• 500 g waxy potatoes
• Salt
• ground black pepper
• fresh coriander for garnish

Instructions

1. 1.

   Soak the beans and chickpeas overnight. Drain, then combine with about 1 l water, bring to a boil, cover, and simmer over low heat for approximately 45 minutes.

2. 2.

   Meanwhile, peel and finely chop the shallot and garlic. Wash, halve, seed, and finely chop the chili pepper. Sauté the shallot, garlic, and chili in hot oil in a pan over medium heat.

3. 3.

   Add the tomatoes and vegetable broth. Peel the potatoes, cut into bite‑size pieces, add to the tomato mixture, season with salt and pepper, and cook while stirring occasionally for about 20 minutes. Add more broth if needed. Finally, stir in the drained beans and chickpeas, adjust seasoning with salt and pepper, and serve garnished with coriander.