From Jack Monroe's Cooking on a Bootstrap
BLACK BEAN TARKARI (VE)
SERVES 4
1 large onion, finely sliced
4 fat garlic cloves, crushed
a pinch of salt
2 tbsp oil
1 tsp cumin seeds
1 tsp ground coriander (dhaniya powder)
½ tsp turmeric
2 pinches of chilli flakes
1 x 247g tin of peaches in fruit juice or syrup
2 tbsp tomato purée
1 x 400g tin of black beans
a drop of lemon juice
fresh coriander or parsley, to serve (optional)
1 Toss the onion and garlic into a pan with a pinch of salt and the oil over low heat to gently soften the onions. Don’t be tempted to turn the heat up too high for speed, as you will burn the garlic, it is a delicate soul.
2 After a few minutes, add the cumin seeds, dhaniya powder, turmeric and chilli flakes and stir well to coat the onions.
3 Drain the peaches and reserve the juice or syrup to add in later to taste; for some, the peaches alone will be quite sweet enough, but I admit to enjoying the saccharine sweetness of the juice thrown in, too, to temper the heat of the spices. Add a splash of water, and the tomato purée, and bring to the boil.
4 Boil vigorously for a minute, then reduce to a simmer for 20 minutes, or until the peaches have softened. If the liquid starts to dry out, add in the reserved peach juice or a splash of water, and stir well. Break up the peaches with a fork or masher, and stir.
5 When the sauce is ready (thick, roughly textured), drain and rinse the black beans. Fold through with the lemon juice and cook for a further 5 minutes to warm through. Serve with fresh coriander or parsley as a garnish, or not, if you don’t keep that kind of thing hanging around.