Ingredients
- 2 eggs
- 2 tablespoons sunflower oil
- 1 large onion, finely chopped
- 2 large cloves garlic, crushed
- 1 1/2 teaspoons ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- pinch of dried red chilli flakes (optional)
- 1 can butter beans, about 400 g, drained and rinsed
- 100 g dried apricots
- 1 3/4 cups (300 g) burghul
- 150 g thin green beans, halved
- salt and pepper
- fresh coriander leaves to garnish
Preparation
- Place the eggs in a saucepan of cold water, bring to the boil and boil gently for 10 minutes. Drain the eggs and cool under cold running water. Set aside.
- While the eggs are cooking, heat the oil in a large flameproof casserole. Add the onion and garlic and fry for 3 minutes, stirring occasionally.
- Stir in the ground coriander, cinnamon, turmeric and chilli flakes, if using. Stir for a further 1 minute.
- Add the butter beans and apricots, and stir to coat them with the spices.
- Stir in the burghul and green beans, then pour in enough water to cover by about 2 cm. Season with salt and pepper to taste.
- Bring to the boil, then reduce the heat to its lowest setting. Cover and simmer for 20 minutes or until all the liquid has been absorbed.
- While the stew is cooking, peel and slice the eggs. Fluff the burghul with a fork and adjust the seasoning, if necessary.
- Serve hot, garnished with the egg slices and sprinkled with coriander leaves.