200g canned white beans
100g canned red beans
50g dried azuki beans
100g red lentils
1 tbs pure unsweetened cocoa powder
2 tbs fine sugar for caramelizing
lemon juice from 1/2 lemon
zest from 1 lemon
2 tbs fresh orange or blood orange juice
1/2 finely chopped onion
2 peeled and finely chopped garlic cloves
200g canned diced tomatoes
30g chopped cashew nuts
1/2 chopped apple
1/2 chopped pear
150g canned corn
1/4 red or yellow chili pepper (or more if not very hot)
1 chopped bell pepper
10 dried dates, chopped
3 tbs tomato paste
1 cup water or vegetable stock
Spices to taste:
freshly ground pepper, dried oregano, sweet paprika powder, ground coriander, ground mustard seeds, chili flakes, star anise, cumin, cardamom, black Urfa pepper, pulbiber
1 rosemary sprig
sour cream or yoghurt
Spices to taste: Pulbiber, Black Pepper, Sweet paprika, cilantro seeds, cumin, a tiny bit of sage, 2 bay leaves, 4 cardamom seeds, 1 piece of star anise, oregano, a dash of ras-el-hanout spice blend, chili powder,salt
Dice the carrots and roast them in a pan, when they are browning, add sugar to caramelize.Add the diced zucchini, garlic and the cashew nuts as well as the bell and chili pepper, roast a bit more and set the pan aside.
In a big pot, brown the onions, add the mustard seeds and cocoa powder and then slowly pour in the vegetable stock (careful, it gets steamy).
Add the tomatoes, bayleaves, rosemary, cardamom, dates, tomato paste, corn, all beans and lentils, pear and apple, lemon juice and zest and let it simmer for at least 30 minutes.
Add all other spices and water if needed, wait for another 15 minutes.