Ingredients:

1 Cup Black Eyed Beans

1 Cup Wheat Berries

4 Cups (1L) Hot water

4 Cups (1L Hot water)

70g Chopped Leek (1 Long stick)

1/2 Medium Onion, diced

1/2 Cup Chopped Carrots

6 Fresh Curry Leaves

1 tablespoon and 1/2 teaspoon curry powder

1 tablespoon + 1 teaspoon ground turmeric

2 teaspoons dried, mixed herbs

1 tablespoon + 1 teaspoon garam masala

4 medium tomatoes, chopped

1 teaspoon salt

2 Cubes Maggie Star seasoning

1 Cube Imana Garlic and Herb Stock

1 Sachet, 10g tomato paste

Oil for cooking

Method:

1. Soak the beans and berries for 8 hours, or overnight. Drain the water.
2. Add your oil to a pot on medium heat.
3. Add your onions, curry leaves, garam masala, curry, turmeric, mixed herbs and saute for 10 minutes.
4. Add your beans and berries and cook for a further 15 minutes with the lid on.
5. Add the tomato paste, salt, maggie cube, imana cube and carrots. Cook for 20 minutes with the lid on, stirring occasionally.
6. Add the first 4 cups of hot water. Turn the heat to low, add your tomatoes and simmer for 1 hour, stirring occasionally.
7. Add the last 4 cups of water and simmer further until the water has been absorbed and your beans are soft, and the stew is thick – not watery.
8. Serve away! I served mine with homemade sweet potato gnocci boiled then sauteed in salted butter and herbs.