Maraq digir — Somali bean stew
Serves 2 as a main or 4 as a starter
fresh coriander (cilantro) 1 bunch
tomatoes 3 medium
green chillies 1-2
ginger ½ thumb (optional)
dried adzuki beans 200g
onion 1, peeled and sliced
olive oil 1 tbsp
xawaash spice blend 1 dsp (see below)
tomato paste 1 level dsp, or to taste
salt to taste
For the xawaash spice mix (makes about 35g or 4 heaped dsp)
cumin seeds 2 dsp
coriander seeds 2 dsp
black peppercorns 1 dsp
flat cinnamon bark 2cm piece
cardamom seeds 1 tsp
whole cloves 1 tsp
To make the xawaash, dry heat all the spices in a frying pan on a medium heat for about 2 minutes or until they begin to give off a lovely warm aroma. Once you can smell this, take it off the heat.
Use a coffee grinder or pestle and mortar to grind everything down to a powder.
If you want to make a big batch, just double the quantities, and it should last in an airtight container in the dark for up to 3 weeks. It can last longer, but the potency deteriorates – I use a lot of xawaash, so I get through it quickly.
To make the maraq digir, whizz up the coriander, tomatoes and chillies in a blender. Sometimes I add fresh ginger to give it an extra boost. Put the mixture to one side.
In a saucepan, boil the adzuki beans for about 20 minutes. (You can also use tinned fava beans.) Fry the sliced onion slowly in the olive oil until slightly caramelised. Stir in the xawaash spice blend. Fry a little longer, then add the coriander and tomato mixture, with some tomato paste. Add salt to taste.
Leave to simmer for about 20 minutes, adding a little water if needed. Add the beans and cook for another 15-20 minutes, then mash some of the beans.
I like it with feta and black olives and lots of olive oil on top. Serve with pita or naan bread, za’atar (dipping spice) and olive oil.
from The Guardian https://www.theguardian.com/food/2019/jul/14/recipe-that-reminds-me-of-home-souvlaki-somali-bean-stew