Spiced black-eyed beans&mushrooms

This recipe is from a cookery book 1001 One Pot Casseroles, Soups & Stews.
This beautifully illustrated cookbook contains a delicious selection of easy-to-follow one-pot recipes.

1 onion, roughly chopped

4 garlic cloves

2.5cm/1inch piece fresh ginger roughly chopped

4 Tbsp sunflower or olive oil

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp ground fennel

1 tsp ground turmeric

1/2-1 tsp chilli powder

175g canned chopped tomatoes

400g canned black-eyed beans, drained and rinsed

115 g mushrooms, cut

1/2 tsp salt

175 ml water

1 Tbsp chopped fresh mint

1 Tbsp chopped fresh coriander leaves

Indian bread to serve

Puree the onion, garlic and ginger in a food processor or blender.

Heat the oil and add the pureed ingredients.

Cook for 4-5 minutes, then add spices. Stir-fry for about a minute, then add the tomatoes.

Cook until the tomatoes are pulpy and the juice has evaporated. Add the black-eyed beans, mushrooms and salt. Stir well and pour in the warm water, bring to the boil, cover the pan, reduce the heat and simmer for 8-10 minutes, stirring halfway through.

Stir in the chopped herbs and serve with Indian bread.