Mung Bean Stew with Gram Flour Flatbread & Gomashio

A perfectly warming bowl of nutritious bean stew, all made from store cupboard ingredients. Serve flatbreads and a crunchy sprinkle.

mung-bean-stew-with-gram-flour-flatbread-gomashio 1

I found a stray and somewhat unloved pack of mung beans at the back of the cupboard and made a wholesome and hearty stew. They 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.

It’s 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

mung-bean-stew-with-gram-flour-flatbread-gomashio 1a

Mung Bean Stew with Gram Flour Flatbread & Gomashio

A perfectly warming bowl of nutritious bean stew, all made from store cupboard ingredients. Serve flatbreads and a crunchy sprinkle.
Prep time: 12 hours
Cook time: 40 minutes
2-4 servings
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  • 200 g mung beans soaked overnight
  • 1 onion chopped roughly
  • 2 tbsp olive oil
  • 3 cloves garlic sliced
  • 1 tsp smoked paprika
  • 1 tsp cumin seeds
  • 200 g cherry tomatoes sliced
  • 500 g veg stock
  • The mung beans rinsed and drained
  • Big pinch sea salt
  • Black pepper

For the gram flour flatbreads

  • 100 g gram flour
  • Pinch salt
  • Splash olive oil
  • 150 ml 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

  • Soak mung beans for at least 4 hrs or overnight
  • Firstly, add the oil to a large frying pan and heat to a medium heat. Then add the onion, fry for approx 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.
  • Now add in the tomatoes and allow to cook down for a few minutes.
  • Add the mung beans and veg stock. Simmer for 20 minutes stirring occasionally. Add more water if needed.
  • Season well.

To make the flatbreads

  • 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.
  • 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.
  • Cook on a medium heat for approximately 2 minutes until there are bubbles in the bread and you can lift over to flip easily.
  • Flip and cook on the other side for 30 seconds to a minute.
  • Remove from the pan and place on and cover with a clean cloth to keep warm.
  • Repeat the process with the remaining batter.

To make the gomashio

  • Dry toast the sesame seeds and salt in a pan until lightly toasted. Be careful not to burn. Set aside.

To make the dip

  • Add all the ingredients to a jar and mix to combine.

To serve

  • Serve the stew with dollops of garlic dip, sprinkles of gomashio and scoop up with flathead.
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