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INGREDIENTS:
Comforting Chickpea Potato Spinach Soup

Exotic Spicy Black-Eyed Bean Curry

PREPARATION:
Comforting Chickpea Potato Spinach Soup:

Boil water with 2 tablespoons of vegetable bouillon.
The water boils. add the chickpeas.Stir it a bit.Turn down the flame so it can simmer until it is done.
Put olive oil in the pan.When it’s warm, add the onion, and the garlic.Stir fry till golden brown.
Add the potatoes then the paprika powder; and a little bit of water so the potatoes can be cooked quicker.The potatoes must be cooked until they are just done.Puncture it with a fork once in a while to see if it’s done. When the water is evaporated, add a bit more.
When the potatoes are cooked, add the mixture to the soup.Turn up the heat for the soup a bit, and cook everything until it is done probably take 10-15 minutes.
When the soup is completely done, add the tomatoes and spices (salt and pepper), season to taste.Turn off heat.
Add the spinach at the end.

Exotic Spicy Black-Eyed Bean Curry

Pre-cooked the black-eyed beans for 1 hour in the pressure cooker.
Put olive oil in a pan, wait a bit until the oil is hot. Add the onion along with the ginger into the pan, stir fry them.
When the onion is golden brown, add the black-eyed beans.Add a little bit of water so that it doesn’t burn.
Season the beans with 1 teaspoon of chili powder, and with 1½ teaspoons of turmeric powder. Stir it well.
Then add the tomatoes.Keep stirring until the tomatoes is done.
Add in the coconut milk.Leave the pan on the stove for 10 minutes.
Turn up the heat a bit, and then wait until the curry is done.Put the lid on the pan so that it’ll cook faster.
When it’s done, season it with salt and pepper.Add more or less according to taste.
If it’s not spicy enough, add more chili powder.