A recipe similar to this was once shared by Belonika, though I’m not sure if it ever made it into one of her books. Either way — here it is again. It’s absolutely incredible. Vegetarian, yes, but even meat lovers will adore it.
- a large handful of red beans
- 250 g chickpeas
- 2 celery stalks
- 2 tomatoes
- 2 onions
- 3–4 cm fresh ginger root
- 4 garlic cloves
- 2–3 tbsp freshly chopped cilantro (you won’t really taste it — but if you dislike it, use parsley)
- 1 tbsp mint (dried is fine)
- 1 tsp cumin
- 1 tsp turmeric
- 1/2 tsp coriander
- 1 tsp chili (if using whole, remove the seeds)
- zest of 1/2 lemon
- juice of 1/2 lemon
- sea salt and freshly ground black pepper
- olive oil
Soak the chickpeas and red beans separately in advance, then cook until nearly done.
It’s best to prep everything beforehand — chop the veggies, grate the ginger.
Slice the onions and celery, and sauté in a large pot (at least 4 liters) with olive oil until soft. Add grated ginger and minced garlic, sauté another minute or two. Add turmeric and stir well, then toss in the chopped cilantro. Stir again.
Pour in 1.5 liters of hot water, bring to a boil. Add 3/4 of the beans and 2/3 of the chickpeas. Simmer for 30 minutes.
Add chopped tomatoes and cook for another 5 minutes.
Transfer the soup to a blender — ideally in 2 batches. Blend for just about 20 seconds per batch — don’t turn it into purée, just a light blitz. Be gentle.
Pour everything back into the pot, bring to a boil again, reduce the heat, and skim any foam.
Add ground coriander and cumin. (Cumin usually comes as whole seeds, which look like caraway — crush them with a mortar or the back of a knife.)
Add the remaining beans and chickpeas. Cook for another 5–7 minutes.
Add the mint and chili, stir, taste, season with salt and pepper. Turn off the heat and let the soup rest.
Soak the chickpeas and red beans separately in advance, then cook until nearly done.
It’s best to prep everything beforehand — chop the veggies, grate the ginger.
Slice the onions and celery, and sauté in a large pot (at least 4 liters) with olive oil until soft. Add grated ginger and minced garlic, sauté another minute or two. Add turmeric and stir well, then toss in the chopped cilantro. Stir again.
Pour in 1.5 liters of hot water, bring to a boil. Add 3/4 of the beans and 2/3 of the chickpeas. Simmer for 30 minutes.
Add chopped tomatoes and cook for another 5 minutes.
Transfer the soup to a blender — ideally in 2 batches. Blend for just about 20 seconds per batch — don’t turn it into purée, just a light blitz. Be gentle.
Pour everything back into the pot, bring to a boil again, reduce the heat, and skim any foam.
Add ground coriander and cumin. (Cumin usually comes as whole seeds, which look like caraway — crush them with a mortar or the back of a knife.)
Add the remaining beans and chickpeas. Cook for another 5–7 minutes.
Add the mint and chili, stir, taste, season with salt and pepper. Turn off the heat and let the soup rest.
