Spiced Mixed Bean Bowl
 |
| Image by Chris Mejorada for CPI Publishing |
I can't believe how quickly time is flying by, it's already mid-week and I have so much to do.. Running around like a headless chicken trying to sort out work and home stuff too.. Plus my incredible sis Joujou and her familia just moved to Dubai a few days ago (I'm so happy I could scream!!) but it basically means it's been completely manic this past week.. So Phiras isn't the happiest person these these days as I'm always late and he's missing his warm cooked dinner when he comes home.. So I promise my love I will come back earlier today and cook up a feast just for you :P
But in the mean time, I will leave you guys with a beautiful Mixed Bean Salad perfect for lunch or dinner.. At least D's Kitchen members will be happy as long as I keep the yummy recipes coming ;)
Much love,
D xx
Easy. Prep & Cook Time: ~30 minutes
Serves 4 - 6
- 1 onion, finely chopped
- 3 garlic cloves, finely chopped
- 2 cans chick peas
- 1 can kidney beans
- 1 bunch parsley, chopped
- ¼ cup pine nuts, toasted
- 1 tsp cumin
- ½ tsp all spice
- 2 tbsp lemon juice
- olive oil
- salt and cracked pepper to taste
In a pan, heat some olive oil on low heat and cook the onions
until translucent before adding the garlic. Cook for a few minutes, add the
chick peas, beans, cumin, half the parsley and continue cooking on medium heat until
the beans soften, about 15 minutes or so while seasoning to taste.
Finish by adding the rest of the parsley, lemon juice, a
generous amount of olive oil and sprinkle with pine nuts. Enjoy!
(As featured in BBC Good Food ME - August 2011)
0 comments