As cooler temperatures begin to prevail and thoughts turn toward the upcoming winter months, a steaming bowl of this thick, hearty and nourishing kidney bean and chickpea stew brings warmth and comfort to body and mind. Seasoned with a wonderful array of Indian seeds and spices, the aromas of this easy-to-make stew as it simmers on the stove will help you forget the chill of the wind outside your kitchen window. This is a special treat for legume fans as both chickpeas and meaty kidney beans are featured here.
Panch phoran — or panch phoron or Bengali five-spice as it is also known — is a bittersweet and fragrant blend of seeds commonly used in east India and Bangladesh where it is fried in hot oil until it "pops" and used to season dals like this one. You can easily find it at any Indian grocer, but it is so easy to make at home as it consists of only fenugreek seeds, fennel seeds, nigella seeds, cumin seeds and black mustard seeds in equal amounts, without requiring any roasting or grinding. Make a small batch of panch phoran for this stew and store the remaining portion for months in an airtight container. Bring it out again whenever you want to a quick, simple and delicious seasoning for potatoes.
|Spicy Kidney Bean and Chickpea Stew|
|Recipe by Lisa Turner|
Published on November 4, 2012
Thick, hearty, warming and nourishing chili-style kidney bean and chickpea stew with Indian seeds and spices
Note: panch phoran is available commercially at Indian or Asian grocers, but it easy to make your own by combining fenugreek seeds, fennel seeds, nigella seeds, cumin seeds and black mustard seeds in equal amounts.Instructions:
More chili and stew recipes from Lisa's Vegetarian Kitchen you are sure to enjoy:
Vegetarian Three Bean Chili with a Cashew-Pistachio Sauce
Indian-Style Smoky Black Bean Chili
Mixed Bean Indian Stew
Spicy Lentil Indian Stew