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Ingredients

For the raita

Method

  • STEP 1

    Toast the cumin seeds briefly in a large saucepan over a medium heat. Spoon in the paprika and coriander, then tip in 2½ cans of beans along with their liquid, the tomatoes, tomato purée, bouillon, garlic and 500ml water. Cover and leave to simmer for 15 mins.

  • STEP 2

    Meanwhile, stir the ingredients for the raita together in a bowl.

  • STEP 3

    Blitz the cooked beans using a hand blender until completely smooth, then stir in the remaining beans and return to the boil. Serve half and top with half the raita, a chopped avocado and some extra coriander. Leave the remaining soup to cool, then chill for another day. Will keep chilled for four days; the raita will keep for two days. Reheat the soup in a pan over a low-medium heat until piping hot.

Recipe tip

Make it vegan
Use vegan bouillon powder and replace the yogurt in the raita with a plant-based alternative – we like coconut yogurt.

Recipe from Good Food magazine, June 2022

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A star rating of 4.2 out of 5.6 ratings
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