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Loobia chiti (pinto bean stew)

Loobia Chiti Recipe with Pinto Beans

Loobia chiti (pinto bean stew)

Name: Loobia chiti (pinto bean stew)
Total time: 3 h
Yield: Serves 2-3
Ingredients: 250g dried pinto beans; 5 tbsp vegetable oil; 2 cloves garlic crushed; 1 onion chopped; 2½ tbsp tomato purée; 1½ litres vegetable stock; 1 large (such as Désirée or Maris Piper) floury potato peeled, diced and kept in water; 1 lemon juiced; 1/8 tsp ground golpar or ground cumin (see notes below); to serve extra-virgin olive oil; to serve flatbreads

Kian Samyani

Published: February 14, 2019 at 4:15 PM

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Serves 2-3

Easy

Total time: 3 hrs

+ overnight soaking

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Reflecting the food of Tehran's hole-in-the-wall kabab houses, Berenjak restaurant's convivial cooking is ideal to recreate at home. Try this vegan bean stew as part of a meze feast

Vegan

Vegetarian

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Alternatives

Complete the dish

Try this pinto bean stew, then check out our Tuscan bean stew, vegetarian stew, vegetarian casserole, vegetarian tagine and other vegetarian recipes.

Ingredients

Nutrition

250g dried pinto beans
5 tbsp vegetable oil
2 cloves garlic

crushed
1 onion

chopped
2½ tbsp tomato purée
1½ litres vegetable stock
1 large (such as Désirée or Maris Piper) floury potato

peeled, diced and kept in water
1 lemon

juiced
1/8 tsp ground golpar or ground cumin

(see notes below)
to serve extra-virgin olive oil
to serve flatbreads

Nutrition: per serving

kcal638
fat27.7g
saturates1.9g
carbs71.4g
sugars9g
fibre5.5g
protein23.1g
salt1.3g

Method

step 1

The day before cooking, put the beans into a large bowl and cover completely with cold water.
step 2

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.
step 3

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.
step 4

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.

Golpar is a spice made from grinding the seeds of Persian hogweed and is available from Middle Eastern grocers and online.

Discover more of our easy vegan recipes

Sri Lankan Curry Recipe with Carrot

Authors

Kian Samyani Chef Portrait

Kian Samyani

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