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Bean Stew and Chapati
2021-11-08
https://www.metro.ca/userfiles/image/recipes/ragout-haricots-chapati-11762.jpg
PT25M
PT40M
PT1H05M
CHAPTI :In a large mixing bowl, sift dry ingredients.Add 1 cup of hot water and mix to lightly coat flour with the water.Add the remaining 2 cups of room temperature water and knead dough by hand or using a mixer until soft. Cover and let rest for 10 minutes.Add 1 tbsp of oil into frying pan over medium heat.Cut dough into 8-ounce pieces, roll into 8-10 inch circles and pan fry until slightly brown on both sides.Stack on plate and serve (can also be cut into quarters before serving).Preparation/Cooking Instructions: Bean Stew:In a stock pot, sauté garlic and onions until soft.Add diced veggies.Cover and cook for 10 minutes till soft.Add spices and sauté until soft.Add tomatoes and let cook for 5-10 minutes.Add beans, chickpeas, and broth.Let cook for another 25 minutes. Serve.Source: From Sophie in Toronto
6
Metro
3
2
4
3
Chapati:
6 2/3 cups all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 Tbsp. salt
1/2 Tbsp. sugar
1 cup hot water
2 1/2 cups water (at room temperature)
oil
Bean Stew:
1 can (540 ml) chickpeas
1 can (540 ml) kidney beans
1 can (540 ml) black beans
1 can (760 ml) diced tomatoes
1 cup diced red pepper
1 cup diced green pepper
1 cup diced celery
1 cup diced onions
1/2 cup diced garlic
1 Tbsp. fresh thyme
1 Tbsp. curry powder
1/2 Tbsp. paprika
1/2 tsp. cumin
salt and pepper to taste
cilantro (optional garnish)
Bean Stew and Chapati
6
Main course
0:25
Preparation
0:40
COOKING
1:05
TOTAL TIME
Ingredients
-
Chapati:
-
6 2/3 cups
all purpose flour
-
1 tsp.
baking powder
-
1/2 tsp.
baking soda
-
1/2 Tbsp.
salt
-
1/2 Tbsp.
sugar
-
1 cup
hot water
-
2 1/2 cups
water (at room temperature)
-
oil
-
Bean Stew:
-
1 can
(540 ml)chickpeas
-
1 can
(540 ml)kidney beans
-
1 can
(540 ml)black beans
-
1 can
(760 ml)diced tomatoes
-
1 cup
diced red pepper
-
1 cup
diced green pepper
-
1 cup
diced celery
-
1 cup
diced onions
-
1/2 cup
diced garlic
-
1 Tbsp.
fresh thyme
-
1 Tbsp.
curry powder
-
1/2 Tbsp.
paprika
-
1/2 tsp.
cumin
-
salt and pepper to taste
-
cilantro (optional garnish)
Preparation
CHAPTI :
In a large mixing bowl, sift dry ingredients.
Add 1 cup of hot water and mix to lightly coat flour with the water.
Add the remaining 2 cups of room temperature water and knead dough by hand or using a mixer until soft. Cover and let rest for 10 minutes.
Add 1 tbsp of oil into frying pan over medium heat.
Cut dough into 8-ounce pieces, roll into 8-10 inch circles and pan fry until slightly brown on both sides.
Stack on plate and serve (can also be cut into quarters before serving).
Preparation/Cooking Instructions: Bean Stew:
In a stock pot, sauté garlic and onions until soft.
Add diced veggies.
Cover and cook for 10 minutes till soft.
Add spices and sauté until soft.
Add tomatoes and let cook for 5-10 minutes.
Add beans, chickpeas, and broth.
Let cook for another 25 minutes. Serve.
Source: From Sophie in Toronto
Source :
Metro
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