Cambuulo iyo Maraq: Beautiful Bean Meal
Adding more meatless meals to your repertoire has important benefits: it raises the amount of fiber in your diet, it lowers the amount of fat you’re eating, and adds important nutrients. Adzuki, for instance, is a great source of phosphorus, potassium, folate, and manganese. This Ethiopian dish tastes rich and filling, without loading up on salt or fat. Enjoy. It’s a go to meal if you keep cooked rice and beans, which I sometimes do, to make dinner prep easy.
- 1 cup long grain rice, cooked
- 1 cup cooked adzuki beans (can use any lentil for all or part)
- 1 teaspoon + 1 cup water
- 1 large onion, diced
- 2 tablespoons sesame oil
- 2 cloves garlic, minced fine
- 6 fresh tomatoes, diced
- 2 tablespoons tomato paste
- 1 teaspoon coriander seeds, ground
- 1 teaspon cumin seeds, ground
- 1 teaspoon chili powder
- 2 tablespoons lemon juice, about one lemon
- Salt to taste
- In a medium pan, combine beans and rice. Cover and place on low to warm. Add a teaspoon of water to keep from drying out.
- In a separate pan, sauté the onions in the seam oil until translucent, about 3 minutes.
- Add garlic and cook for an additional minute.
- Add in tomato (reserving a spoonful as garnish for each dish you are about to serve), tomato paste, spices, and remaining water. Cook for about five minutes uncovered. The consistency should be thick and soupy, add additional water if required.
- Add white vinegar and lemon juice. Simmer over low heat for about five minutes. Taste and add salt as necessary
- Serve by placing the mixed rice and beans in a serving dish and generously spooning the tomato sauce on top. Garnish with the reserve diced tomato.
Noor, Abderazzaq “Cambuulo iyo Maraq (Rice with Adzuki Beans in a Spicy Tomato Sauce)”. The Somali Kitchen. Accessed Nov 10, 2016.