Name: Mung Bean Stew with Flatbread & Gomashio
Prep time: 480 min
Cook time: 40 min
Ingredients: 200 g Mung beans soaked overnight; 1 onion chopped roughly; 2 tbsp olive oil; 3 cloves garlic sliced; 1 tsp smoked paprika; 1 tsp cumin seeds; 200 g cherry tomatoes sliced; 500 g veg stock; Big pinch sea salt; Black pepper; 100 g gram flour; Pinch salt; Splash olive oil; 150 ml water; 3 tbsp white Sesame seeds; 2 tbsp black sesame seeds; 1/2 tsp sea salt; 4 tbsp coconut yogurt or plant based yogurt; 1 clove garlic crushed; 2 tbsp lemon juice; 1/2 tsp sea salt flakes; 3 tbsp fresh mint chopped

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What to do with the unloved packet of mung beans at the back of your pantry?

Cook Time40 mins

Prep Time8 hrs

Servings

Ingredients

200 g Mung beans soaked overnight
1 onion chopped roughly
2 tbsp olive oil
3 cloves garlic sliced
1 tsp smoked paprika
1 tsp cumin seeds
200 g cherry tomatoes sliced
500 g veg stock
Big pinch sea salt
Black pepper

Gram Flour Flatbread

100 g gram flour
Pinch salt
Splash olive oil
150 ml water

Gomashio

3 tbsp white Sesame seeds
2 tbsp black sesame seeds
1/2 tsp sea salt

Coconut Dip

4 tbsp coconut yogurt or plant based yogurt
1 clove garlic crushed
2 tbsp lemon juice
1/2 tsp sea salt flakes
3 tbsp fresh mint chopped

Instructions

To make the mung beans;

Soak mung beans for at least 4 hrs or overnight
Firstly add the oil to a large frying pan and heat to a medium heat then add the onion, fry for aprox 8-10 minutes on a low to medium heat until soft and browning. Now add the spices, and garlic, stir for a few minutes until fragrant.
Now add in the tomatoes and allow to cook down for a few minutes.
Add the mung beans and veg stock. Simmer for 20 minutes stirring occasionally. Add more water if needed.
Season well.

To make the flatbreads;

Add the gram flour and salt to a large bowl. Stir to combine. Add in the water and olive oil. Mix to a smooth batter. Set aside for 10 minutes.
Add a little oil to the base of a non-stick small frying pan. Add 1/4 cup of the batter to the pan and swirl around the bottom.
Cook on medium heat for approximately 2 minutes until there are bubbles in the bread and you can lift over to flip easily.
Flip and cook on the other side for 30 seconds to a minute
Remove from the pan and place on and cover with a clean cloth to keep warm.
Repeat the process with the remaining batter.

To make the Gomashio;

Dry toast the sesame seeds and salt in a pan until lightly toasted. Be careful not to burn. Set aside.

To make the dip;

Add all the ingredients to a jar and mix to combine.

To serve;

Serve the stew with dollops of garlic dip, sprinkles of gomashio and scoop up with flathead.

To make the flatbreads; To make the Gomashio;To make the dip; To serve; This recipe was republished with permission from Rebel Recipes. Find the original recipe here.