2tsp cumin seeds, finely crushed using a pestle and mortar
2tsp coriander seeds, finely crushed using a pestle and mortar
1 tsp paprika
3tbsp tomato puree
1tsp sugar
2 x 400g cans cannelloni beans, rinsed and drained
25g fresh coriander, finely chopped
120g bought or homemade labneh, or cream cheese
120g mature cheddar, roughly grated
For the topping
3tbsp olive oil
3 garlic cloves, finely chopped
15g fresh ginger, peeled and finely chopped
3 spring onions, green parts only, finely chopped
Method
Use a small knife to cut around and remove the tomato stems, then make a small ‘X’ incision on the opposite end. Put in a medium heatproof bowl and pour over enough boiling water to cover by a couple of cm. Leave for around 2-3 minutes or just until the tomato skins start to peel off. Drain, carefully remove and discard the skins, then cut the tomatoes into quarters and set aside. Place a rack on the top shelf of the oven and preheat the oven to its highest setting.
In a large cast-iron pan or ovenproof sauté pan, heat the oil over a medium-high heat. Add the onion and extra 1/8tsp salt, turn down the heat to medium and cook for 10 minutes, stirring occasionally, until softened and very lightly coloured. Add the garlic, ginger, green chilli, spices and tomato purée and cook for 2-3 minutes more, stirring often, until deeply red. Pour in 450ml water and stir in the sugar, beans, tomatoes, 3/4tsp salt and a good grind of black pepper. Bring to a simmer and cook, stirring occasionally, for around 12 minutes or until the tomatoes are only just starting to lose their shape and the sauce has thickened just slightly.
Stir in the chopped coriander and remove from the heat. Top evenly with spoonfuls of the labneh or cream cheese, sprinkle the cheddar over and bake for 12-15 minutes or until browned and bubbling. Meanwhile, make the topping. Put all the ingredients plus a tiny pinch of salt in a small frying pan and set over a medium-low heat. Cook gently for 12-15 minutes, stirring occasionally, or until softened and fragrant. You don’t want it to colour at all, so if it starts to bubble too much, turn the heat down to low. Transfer to a bowl. When the beans are ready, spoon the topping all over the beans and serve warm.
Recipes and photographs taken from Lugma by Noor Murad, photography by Matt Russell (Quadrille, £28)
