INGREDIENTS

• 1 tbsp. olive oil
• 300g (2 medium) white onions
• 1 small chilli pepper, finely chopped
• 7 cloves garlic, chopped
• 1 tbsp. paprika
• 1 tbsp. ground fenugreek (georgian spice)
• 1 tsp. ground black pepper
•  ¾ jar Sacla' Vegan Tomato Pesto
• ½ tbsp. salt flakes
• 300ml tomato passata
• 4 cans red kidney beans (2 with brine, 2 drained)
• 40g walnuts
• 1 cup (240ml) hot water
• Small bunch fresh coriander, chopped
• Small bunch fresh parsley, chopped

INSTRUCTIONS

1. Add olive oil to the pan and fry onions until soft and golden, for 7-10 min.
2. Add chilli pepper, half of the garlic, spices, Sacla' Vegan Tomato Pesto & tomato passata (do not salt if your beans are already salted, instead adjust the seasoning at the end).
3. Add in the beans, mix and cook for 5-7 minutes to infuse the flavours.
4. Scoop out 400ml of bean mixture into a blender, add walnuts and blend until it forms a smooth paste.
5. Pour in the mixture into the pan with beans, add hot water and cook on medium-low heat for 15 minutes.
6. Taste and adjust seasonings. Add in the remaining garlic, parsley and coriander 5 minutes before the end of the cooking.
7. Top with some fresh coriander and serve with warm bread and pickles.