Thick Bean-Chickpea Stew with Cumin Potatoes

Ingredients

• 200 g dried chickpeas
• 200 g dried thick beans
• 600 ml Vegetable Broth
• 2 onions
• 2 Garlic cloves
• 2 tbsp Ghee
• 2 green chilies
• 1 tsp freshly grated ginger
• 0.5 tsp Coriander seeds
• 1 handful spinach leaves
• 400 g waxy potatoes
• pepper (ground)
• 1 tsp cumin
• Salt

Instructions

1. 1.

   Soak the chickpeas and beans overnight, then drain. Peel and finely dice the onions and garlic. Wash and halve the chilies. Sauté the onions and garlic in hot ghee in a pot, deglaze with broth, add legumes, ginger, chili, crushed coriander, cover, and simmer gently over low heat for 50-60 minutes. Boil peeled potatoes in salted water with cumin for about 30 minutes. Wash and trim spinach leaves, adding them to the stew in the last few minutes. Season with salt and pepper.

2. 2.

   Drain the potatoes and arrange on a plate, top with the stew, and serve.