Kidney Bean Tashrib Recipes

Steps:

• Pulse the ginger and garlic together in a food processor until a rough paste. Heat the oil in a medium saucepan or Dutch oven over medium-high heat. Once hot, add the onion and a pinch of salt and cook, stirring, until the onion is golden brown (add splashes of water as needed if ingredients begin to stick to the bottom of the pan), about 8 minutes.
• Add the curry powder and pumpkin pie spice and cook, stirring, until fragrant, about 30 seconds. Add the cabbage and carrot and stir until just coated.
• Add the beans, tomatoes, 2 cups water and 1/2 teaspoon salt. Bring to a simmer and cook, stirring occasionally, until the carrot is tender and the curry sauce has reduced by about half and clings nicely to the beans and vegetables, about 8 minutes. Stir in the cilantro and season with salt. Serve with rice and dollops of yogurt.

Steps:

• Boil the beans on medium heat until tender, about 1 hour.
• Tear the bread into medium-sized pieces.
• Put the bread pieces in the pot with the beans on fire in order to get moistened by the liquid of the beans. Let it sit for about one minute and then remove the bread pieces and beans with flat ladle in the serving plate (preferably a shallow bowl).
• Put corn oil in a frying pan on a medium-high heat until it becomes very hot.
• Fry the eggs in this hot oil (you will notice that the eggs will become somewhat bubbly because of the high heat of the oil, which is the right thing to be); season with salt.
• Pour the entire contents of the pan over the soaked pieces of bread and kidney beans.
• Serve tashrib immediately with green onions or wedges of white onions and lemon wedges to squeeze over the tashrib if you like.
• The best drink that goes well with this recipe is cold yogurt.
• Enjoy.

Steps:

• Heat the oil in a large frying pan over a low-medium heat. Add the onion and a pinch of salt and cook slowly, stirring occasionally, until softened and just starting to colour. Add the garlic, ginger and coriander stalks and cook for a further 2 mins, until fragrant.
• Add the spices to the pan and cook for another 1 min, by which point everything should smell aromatic. Tip in the chopped tomatoes and kidney beans in their water, then bring to the boil.
• Turn down the heat and simmer for 15 mins until the curry is nice and thick. Season to taste, then serve with the basmati rice and the coriander leaves.

Steps:

• Fry the chicken pieces in some oil, or deep fry, and set aside.
• Fry the onion and garlic; add the liquid of the chickpeas; and put in all the spices.
• Add the chicken stock, chopped tomatoes and 2 liters water. Wait until it boils and than add the tomato puree.
• Add the potatoes, chickpeas, and chicken; let it boil until the potatoes are done.
• Serve over cut up bread or basmati rice. When you serve it over rice, make sure you use less water or more tomato puree, to make the sauce thicker.
• P.S. You can replace the chicken for lamb or chicken breasts, and you can add some veggies such as carrot, sweet pepper, green beans, etc., or you can even add some sweet potato or pumpkin.
• The Iraqi people put in whatever they have leftover; be creative and add what you like.

Steps:

• Heat olive oil in a large skillet over medium heat; cook the onion, stirring occasionally, until translucent, about 5 minutes. Stir in the jalapeno pepper; cook and stir until softened, about 5 more minutes. Mix in tomato and tomato paste; stir to combine with the onion and jalapeno pepper. Pour in the kidney beans with their liquid; stir in the cumin and curry powder. Bring the mixture to a boil, reduce heat to medium-low, and simmer until the beans are hot and the sauce has thickened, about 15 minutes.