Special Diet

Ingredients
  • 2 teaspoons cumin seeds
  • 2 teaspoons fennel seeds
  • 10 cardamom pods
  • 2 x 400 g (13 oz) cans red kidney beans, drained
  • 4 tablespoons olive oil
  • 1 large onion, chopped
  • 1 medium-strength red chilli, deseeded and thinly sliced
  • finely grated rind of 1 lemon
  • 2 garlic cloves, crushed
  • 25 g (1 oz) breadcrumbs
  • 100 g (3½ oz) blanched almonds, chopped
  • 50 g (2 oz) sultanas or raisins, chopped
  • 2 eggs
  • 300 g (10 oz) natural yogurt
  • 2 teaspoons honey
  • 50 g (2 oz) Cheddar cheese, grated
  • 3 bay leaves
  • salt and pepper
Directions

Crush the cumin, fennel and cardamom using a pestle and mortar. Once the cardamom pods have opened, discard the shells and lightly crush the seeds. Mix with the beans in a bowl and crush the beans lightly by mashing them against the side of the bowl with a fork.

Heat the oil in a small, 1.5 litre (2½ pint) roasting pan or flameproof casserole and gently fry the onion for 5 minutes. Add two-thirds of the chilli, reserving a few slices for a garnish, the lemon rind and the garlic and remove from the heat.

Add to the bowl with the breadcrumbs, almonds, sultanas or raisins, 1 egg and a little salt. Mix well and tip back into the pan. Spread the mixture in an even layer and pack down gently.

Beat the remaining egg in a bowl with the yogurt, honey and a little seasoning. Pour it over the bean mixture, spreading in an even layer. Scatter with the bay leaves and remaining chilli slices. Bake in a preheated oven, 160°C (325°F), Gas Mark 3, for about 50 minutes until the topping is very lightly set. Serve the bake hot.

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