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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  2-4 servings
  Overnight preparation time
  40 minutes cook time


  • 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 


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. 

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  1. Jo on September 24, 2020 at 5:24 pm

    Can the flatbread be made with gluten free flour?

    • Niki on October 9, 2020 at 4:31 pm

      Hi Jo
      Yes absolutely – gram is gluten free
      niki xx

  2. […] this recipe, why not give one of my other stew recipes a go? I have so many to choose from, from my Mung Bean Stew with Gram Flour Flatbreads and Gomashioa nutty and hearty dish to my Roast Cauliflower and Aubergine with Smokey Red Pepper and Chickpea […]

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