Spiced Black-eyed Beans and Mushrooms

Ingredients
1 onion, roughly chopped
4 large garlic cloves, roughly chopped
1 inch piece of fresh ginger, roughly chopped
4 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground fennel
1 teaspoon ground turmeric
1 teaspoon chilli powder
175g can chopped tomatoes
400g can black-eyed beans, drained and rinsed
115g mushrooms, wiped and cut into bite-sized pieces
1/2 teaspoon salt
175ml warm water
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh coriander

Method
1. Puree the onion, garlic and ginger in a food blender.
2. Heat the oil over a medium heat - add the pureed ingredients and cook for 4-5 minutes - add the ground spices (cumin, coriander, fennel, turmeric and chilli powder) and stir fry for a further minute, then add the tomatoes - cook until the tomatoes are pulpy and the juice has evaporated.
3. Add the black-eyed beans, mushrooms and salt - stir well, and pour in the warm water - bring to the boil, then simmer for 8-10 minutes, stirring halfway through.
4. Stir in the fresh herbs (mint and coriander) and remove from heat - serve as a main course with indian bread, or as a side dish (serves 4).

Status
Untried