Loobia Chiti Recipe with Pinto Beans

Loobia chiti (pinto bean stew)

  • serves 2-3
  • Easy

Reflecting the food of Tehran's hole-in-the-wall kabab houses, Berenjak restaurant's convivial cooking is ideal to recreate at home. Try this vegan bean stew as part of a meze feast

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Ingredients

  • dried pinto beans 250g
  • vegetable oil 5 tbsp
  • garlic 2 cloves, crushed
  • onion 1, chopped
  • tomato purée 2½ tbsp
  • vegetable stock 1½ litres
  • floury potato 1 large (such as Désirée or Maris Piper), peeled, diced and kept in water
  • lemon 1, juiced
  • ground golpar or ground cumin 1/8 tsp, (see notes below)
  • extra-virgin olive oil to serve
  • flatbreads to serve  

Method

  • Step 1

    The day before cooking, put the beans into a large bowl and cover completely with cold water.

  • Step 2

    The next day, heat the vegetable oil in a casserole and cook the garlic for 1 minute until starting to turn golden, then add the onion and cook for 10 minutes until soft and translucent. Add the tomato purée and cook for 2 minutes, then drain the beans really well and tip into the pan. Pour in the stock, season, put on the lid and simmer gently for 2 hours.

  • Step 3

    Drain the potatoes from the water then add to the pot and cook without the lid for 30 minutes or until the potatoes have broken down. Stir regularly as it may stick.

  • Step 4

    Season the stew, add the lemon juice, pour into a serving bowl and top with the ground golpar or ground cumin and a good drizzle of olive oil. Serve with flatbreads.

Golpar is a spice made from grinding the seeds of Persian hogweed and is available from Middle Eastern grocers and online.


Discover more of our easy vegan recipes here...

Sri Lankan Curry Recipe with Carrot

Nutritional Information

  • Kcals 638
  • Fat 27.7g
  • Saturates 1.9g
  • Carbs 71.4g
  • Sugars 9g
  • Fibre 5.5g
  • Protein 23.1g
  • Salt 1.3g
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