MFM Recipe #2, Beans and Marrow Masala

This was originally inspired by Good Food Magazine, as published on BBC Food website called Chickpea Tangine. This is not a Tangine, since it is not cooked in the Tangine cooking pot. Tastes better with butter beans

Ingredients	Method
2 tbsp olive oil 2 onions 2 garlic cloves ½ tsp each ground cinnamon, garum marsala, coriander and cumin – can add ½ tsp chill too for a bit of bite 6 courgettes 3 chopped tomatoes 1 can of butter beans 225ml vegetable stock 1 ½ cups frozen peas 2 hand full’s of chopped coriander	Take each courgette and cut them from just below stem end to tip and then turn them 90 degrees and repeat. Then cut of the tip, and then cut into thirds, this should give you 12 quarters. Into a container empty the herbs, and add the courgettes to the container, make sure each is covered in herb mixture. Place a pot on a low heat and add the oil into the pot. Chop the onions now this gives the oil time to be warmed up, add onions to oil and fry them for about 1mins, then add garlic, and leave them frying for about 5 mins until soft. If preparing rice or polenta start preparation now. While frying, open the tin of the beans enough for the water to drain (I recommend to add this to the stock). Prepare stock, add a glass of white or red wine to the stock, if you are having wine with your supper add the wine you will be drinking, but adjust the quantity of stock. Once the onions are soft add the courgettes, stir them in and let them settle for a minute. Then add beans, then add the stock. Bring the mixture to a simmer, and in the meantime chop the Tomatoes into quarters, add them in, bring back to a simmer then cover for 10 mins. If preparing Couscous prepare now add ½ cup per person of couscous and a ½ cup and a bit of boiling water, let the water seep for 2-3 mins. Chop the coriander now. Make sure the peas are all separated an stir them in to the pot, once again return to simmer and simmer for 5 mins more. Stir one hand full of coriander into the Couscous, Rice or Polenta, for small kids get them to make little couscous shapes with cookie cutters first, then if they want sprinkle with coriander. Take stew off the heat, make sure it is just off simmer then serve over couscous and sprinkle with coriander.
Tools Required
Chopping Knife & board Stewing pot medium Mixing Jug for stock
Times
Preparation 5-10 mins Cooking 20-25 mins Total: 30-40 mins
Goes with
Couscous Rice Polenta