Mashawa

Ingredients:

1 tablespoon oil
1 onion, chopped
3 cloves garlic, minced
1-1/2 teaspoon coriander
1/2 teaspoon black pepper
1 teaspoon red chili flakes
4 cups vegetable stock
2/3 cup tomato puree
1-1/2 cup mung beans, soaked
1 cup kidney beans
1 cup chickpeas
2 tablespoons dill
salt, to taste

Cook the onion and garlic in the oil. Add the coriander, black pepper, and red pepper and stir until aromatic. Then add the stock, tomato puree, and mung beans. Cover and simmer for 20 minutes, then add remaining beans and return to simmer. Season with the salt and stir in the dill.

Serve with naan and vegan yogurt.