Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
The day before cooking, put the beans into a large bowl and cover completely with cold water.
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.
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.
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.