Lobio Nigvzit

Ingredients:

1 teaspoon grapeseed oil
1 onion, chopped
3 cloves garlic, minced or pureed
1/2 tablespoon black pepper
1 teaspoon coriander
1/2 teaspoon fenugreek
a pinch of cayenne
2 cups kidney beans, cooked with bay leaf
1-1/2 cup vegetable stock
1 bunch cilantro, chopped
1 tablespoon summer savoy or oregano
1/4 cup walnut flour (optional)
salt, to taste
tkemali or pomegranate molasses
lemon, cut into wedges
pomegranate arils

Cook the onion and garlic in the oil. Add the black pepper, coriander, fenugreek, and cayenne. When aromatic, add the beans, stock, oregano, and cilantro. When it comes to a simmer add the walnut and salt.

Mash some of the beans with a potato masher or fork. Stew should be thick.

To serve, garnish with fried onions, more cilantro, the molasses, pomegranate arils, and lemon wedges.