Chana masala
Chickpeas simmered in a spiced tomato sauce with ginger, chilli, lemon and cilantro. Serves 4; timings are approximate.
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Stews and braises
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Georgian Lobio with Walnuts
A thick stew of red beans with walnuts, onion, garlic, and spices. Makes 4 servings; times are estimates.
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Vegetarian kuru fasulye
A Turkish white bean stew with tomato and pepper, made without meat. Serves 6; preparation times are approximate.
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Ghanaian Red Red with Fried Plantain
A Ghanaian stew of black-eyed peas with tomato, onion and paprika, served with fried ripe plantain. Makes 4 servings.
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Indian dal tadka
Indian lentils cooked until tender and finished with a tadka of spices, garlic, and tomato. Serves 4.
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South African Chakalaka with Vegetables and Beans
A spicy South African stew of tomatoes, carrots, peppers, and beans, seasoned with curry, ginger, and cayenne. Serves 4; times are estimates.
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Jordanian Galayet Bandora
A Jordanian tomato skillet cooked with olive oil, garlic, and green chili until thick but still juicy.
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Palak paneer
Blended spinach with mild spices and browned paneer cubes: a vegetarian dish from northern India, served hot.
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Greek Gigantes Plaki
Giant beans in a tomato, garlic, and olive oil sauce, baked until the sauce thickens.
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Egyptian ful medames
Cooked fava beans with garlic, cumin, and lemon, finished with olive oil. This quick version uses canned cooked beans and keeps the dish’s rustic texture.
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Pea and Spinach Stew
A stew of peas and spinach with potato, spring onion, and vegetable broth.
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Stewed lentils with vegetables and tomato
A vegetarian stew of dried lentils with onion, carrot, pepper, and tomato, finished with a paprika sofrito.
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Red bean stew with spinach
A vegetarian stew of red beans, spinach, and vegetables, thickened with a flour-and-paprika roux. Serves 4; requires 12 hours of soaking and about 125 minutes of cooking.
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White Bean Stew with Spinach and Saffron
A creamy vegetarian stew of cooked white beans and spinach, flavored with saffron and paprika.
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Stewed lentils with spinach
A vegetarian stew of lentils, spinach, vegetables, paprika and bay leaf. Serves 4; preparation: 15 minutes; cooking: about 40 minutes.
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Stewed chickpeas with spinach
A vegetarian stew of cooked chickpeas and spinach, seasoned with sweet paprika and cumin.
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Red Beans with Vegetables and Tomato
A stew of cooked red beans with carrot, onion, green pepper, and tomato.
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Fava Bean and Spinach Stew
A vegetarian stew of fava beans and spinach, seasoned with garlic, bay leaf, mint, and paprika.
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Green mung bean and spinach stew
A vegetarian stew of mung beans, also known as green soybeans, with spinach, potato, vegetables and saffron milk cap mushrooms.
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Stewed Pinto Beans with Vegetables and Tomato
A vegetarian stew of canned pinto beans, carrots, tomato, and vegetable stock.
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