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Bean Stew and Chapati https://www.metro.ca/userfiles/image/recipes/ragout-haricots-chapati-11762.jpg PT25M PT40M PT1H05M
CHAPTI :In a large mixing bowl, sift dry ingredients.Add 1 cup of hot water and mix to lightly coat flour with the water.Add the remaining 2 cups of room temperature water and knead dough by hand or using a mixer until soft. Cover and let rest for 10 minutes.Add 1 tbsp of oil into frying pan over medium heat.Cut dough into 8-ounce pieces, roll into 8-10 inch circles and pan fry until slightly brown on both sides.Stack on plate and serve (can also be cut into quarters before serving).Preparation/Cooking Instructions: Bean Stew:In a stock pot, sauté garlic and onions until soft.Add diced veggies.Cover and cook for 10 minutes till soft.Add spices and sauté until soft.Add tomatoes and let cook for 5-10 minutes.Add beans, chickpeas, and broth.Let cook for another 25 minutes. Serve.Source: From Sophie in Toronto
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Chapati: 6 2/3 cups all purpose flour 1 tsp. baking powder 1/2 tsp. baking soda 1/2 Tbsp. salt 1/2 Tbsp. sugar 1 cup hot water 2 1/2 cups water (at room temperature) oil Bean Stew: 1 can (540 ml) chickpeas 1 can (540 ml) kidney beans 1 can (540 ml) black beans 1 can (760 ml) diced tomatoes 1 cup diced red pepper 1 cup diced green pepper 1 cup diced celery 1 cup diced onions 1/2 cup diced garlic 1 Tbsp. fresh thyme 1 Tbsp. curry powder 1/2 Tbsp. paprika 1/2 tsp. cumin salt and pepper to taste cilantro (optional garnish)
Bean Stew and Chapati

Bean Stew and Chapati

Rate this recipe
2 Votes
6
Main course
0:25
Preparation
0:40
COOKING
1:05
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • Chapati:
  • 6 2/3 cups
    all purpose flour
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  • 1 tsp.
    baking powder
  • 1/2 tsp.
    baking soda
  • 1/2 Tbsp.
    salt
  • 1/2 Tbsp.
    sugar
  • 1 cup
    hot water
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  • 2 1/2 cups
    water (at room temperature)

  • oil

  • Bean Stew:
  • 1 can
    (540 ml)
    chickpeas
  • 1 can
    (540 ml)
    kidney beans
  • 1 can
    (540 ml)
    black beans
  • 1 can
    (760 ml)
    diced tomatoes
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  • 1 cup
    diced red pepper
  • 1 cup
    diced green pepper
  • 1 cup
    diced celery
  • 1 cup
    diced onions
  • 1/2 cup
    diced garlic
  • 1 Tbsp.
    fresh thyme
  • 1 Tbsp.
    curry powder
  • 1/2 Tbsp.
    paprika
  • 1/2 tsp.
    cumin

  • salt and pepper to taste

  • cilantro (optional garnish)
Imprimer ma sélection

Preparation

CHAPTI :

In a large mixing bowl, sift dry ingredients.

Add 1 cup of hot water and mix to lightly coat flour with the water.

Add the remaining 2 cups of room temperature water and knead dough by hand or using a mixer until soft. Cover and let rest for 10 minutes.

Add 1 tbsp of oil into frying pan over medium heat.

Cut dough into 8-ounce pieces, roll into 8-10 inch circles and pan fry until slightly brown on both sides.

Stack on plate and serve (can also be cut into quarters before serving).

Preparation/Cooking Instructions: Bean Stew:

In a stock pot, sauté garlic and onions until soft.

Add diced veggies.

Cover and cook for 10 minutes till soft.

Add spices and sauté until soft.

Add tomatoes and let cook for 5-10 minutes.

Add beans, chickpeas, and broth.

Let cook for another 25 minutes. Serve.

Source: From Sophie in Toronto

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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