1 cup mung beans, preferably sprouted
4 cloves of garlic, chopped
1/2 medium onion, chopped
250 grams frozen spinach or 300 grams fresh spinach
3 tomatoes, cubed
1 large tablespoon tomato paste
1 tsp sweet paprika
1 tsp ground cumin
1 tsp salt, pepper to taste
1/4 cup whole tahini paste
Juice from 1/2 lemon
A small amount of oil for frying (olive oil or grapeseed oil)
2 cups of boiling water
Optional: handful of chopped parsley for garnish
Soak the mung beans overnight in water. Alternatively, sprout the mung beans a few days before.
If using frozen spinach, thaw the spinach.
Peel the garlic and finely chop. Add a small quantity of oil to a medium sized deep pot and sauté the onion on medium heat for a few minutes until transparent. Add the garlic and continue cooking while stirring for a few minutes more. Do not burn!
Add the spinach, tomatoes, tomato paste and spices and continue cooking for about three to five minutes. Stir.
Add the mung beans and two cups boiling water. Cover. Cook on low heat until the beans are soft, about 40 minutes.
Add the tahini, lemon juice and parsley (optional). Stir. Continue cooking for another 2-3 minutes.
Serve over brown rice. A perfect meal!
Cindy Solkin is a Nutritionist at BodaHealth in Vancouver, British Columbia.