Red Beans with Chickpeas


  • 1 large handful of red beans
  • 1 large handful of chickpeas
  • ½ onion chopped
  • 1 large potato cut into small pieces
  • 1 large tomato cut into small pieces
  • ½ can crushed tomatoes
  • 1 tablespoon of fresh garlic
  • 1 tablespoon of fresh garlic
  • 3 tablespoons of masala
  • ½ tablespoon of red, hot chili (piment)
  • 1 small bunch of fresh parsley finely chopped
  • 1 beef bullion cube
  • Vegetable oil
  • Water
  • Salt
  1. Soak beans and chickpeas in water overnight
  2. Add vegetable oil to pressure cooker
  3. When oil is hot, add onion and cook until soft
  4. Add parsley
  5. Mix masala, red chili, garlic, ginger, and ½ can of chopped tomatoes in a small bowl to make a watery paste
  6. Add masala mixture to pan
  7. Season with salt
  8. Let simmer for 10 minutes
  9. Add the beans, chickpeas and potato to the pan
  10. Add a bit more water to the pan
  11. Seal the pressure cooker and cook for one hour
  12. After 1 hour, check beans and chickpeas to see if they are done.  If not, add more water if necessary, and continue to cook until done
  13. Add fresh tomatoes and beef cube to pressure cooker
  14. Let simmer for 45 minutes
  15. Serve with rice

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