Mung Bean Stew with Gram Flour Flatbread & Gomashio

I found a stray and somewhat unloved pack of mung beans at the back of the cupboard and decided to make a wholesome and hearty stew. The love the nutty texture, especially when combined with a creamy garlic coconut dip, crunchy/salty sesame seed gomashio and of course some flatbreads to scoop it up. Seriously good.

Its a perfect warming bowl of nutritious beans, all made from store cupboard ingredients. Serve with your choice of flatbreads, chunky sourdough or salad.

I really hope you enjoy, much love Niki xxx

I'd love to know if you made this recipe.

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Info

 

  2-4 servings
  Overnight preparation time
  40 minutes cook time

Ingredients

  • 200g Mung beans soaked overnight 
     
  • 1 onion chopped roughly 
     
  • 2 tbsp olive oil 
     
  • 3 cloves garlic sliced 
     
  • 1 tsp smoked paprika 
     
  • 1 tsp cumin seeds 
     
  • 200g cherry tomatoes sliced 
     
  • 500g veg stock 
     
  • The mung beans rinsed and drained
     
  • Big pinch sea salt 
     
  • Black pepper 
For the gram flour flatbreads; 
 
  • 100g gram flour 
     
  • Pinch salt 
     
  • Splash olive oil 
     
  • 150ml water 
For the gomashio;;
 
  • 3 tbsp white Sesame seeds
     
  • 2 tbsp black sesame seeds
     
  • 1/2 tsp sea salt
To make the coconut dip; 
 
  • 4 tbsp coconut yogurt or plant based yogurt 
     
  • 1 clove garlic crushed 
     
  • 2 tbsp lemon juice 
     
  • 1/2 tsp sea salt flakes 
     
  • 3 tbsp fresh mint chopped 

Directions

To make the mung beans; 
 
  1. Soak mung beans for at least 4 hrs or overnight 
     
  2. Firstly add the oil to a large frying pan and heat to a medium heat then add the onion, fry for aprox 8-10 minutes on a low to medium heat until soft and browning. Now add the spices, and garlic, stir for a few minutes until fragrant.
     
  3. Now add in the tomatoes and allow to cook down for a few minutes. 
     
  4. Add the mung beans and veg stock. Simmer for 20 minutes stirring occasionally. Add more water if needed. 
     
  5. Season well. 
To make the flatbreads; 
 
  1. Add the gram flour and salt to a large bowl. Stir to combine. Add in the water and olive oil. Mix to a smooth batter. Set aside for 10 minutes. 
     
  2. Add a little oil to the base of a non-stick small frying pan. Add 1/4 cup of the batter to the pan and swirl around the bottom.
     
  3. Cook on a medium heat for approximately 2 minutes until there are bubbles in the bread and you can lift over to flip easily. 
     
  4. Flip and cook on the other side for 30 seconds to a minute
     
  5. Remove from the pan and place on and cover with a clean cloth to keep warm. 
     
  6. Repeat the process with the remaining batter. 
To make the Gomashio;
 
  1. Dry toast the sesame seeds and salt in a pan until lightly toasted. Be careful not to burn. Set aside.
To make the dip; 
 
  1. Add all the ingredients to a jar and mix to combine. 
To serve; 
  1. Serve the stew with dollops of garlic dip, sprinkles of gomashio and scoop up with flathead. 

2 Comments

  1. […] 10 – Mung bean stew with gram flour flatbreads […]

  2. […] Mung Bean Stew with Gram Flour Flatbread and Gomashio […]

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