Prep + soak 2 hr

Cook 1 hr

Serves 4

250g dried black-

eyed beans

1½ tsp salt

1 tsp ground turmeric

1 tbsp ghee

1 tsp cumin seeds

1 large onion, peeled and roughly chopped

1 small green chilli, finely chopped

200g cavolo nero, finely chopped

2 tomatoes, roughly chopped

1 tsp garam masala

½ tsp chilli powder

Put the beans and 850ml soaking water into a large saucepan and leave for a couple of hours, until the beans are swollen.

Mix one teaspoon of salt and the turmeric into the bean pan and bring to a boil. Cover and simmer for 30 minutes, until there is very little liquid left. Add 850ml boiling water and cook for another 30 minutes, until the beans are cooked.

Meanwhile, heat the ghee in a saucepan over a low heat. Add the cumin seeds and let them sizzle for a few seconds, then stir in the onion and green chilli, and cook for five minutes, until the onion is softened.

Next, mix in the cavolo nero and tomatoes, then cover the pan and cook for 15 minutes, until the leaves are soft.

For a smoother soup, take the pan off the heat, leave the mixture to cool for five minutes, then tip into a blender and blitz coarsely – you don’t want the sauce to be like a puree. Otherwise, leave the cabbage and tomato mix chunky as pictured.

Stir in the remaining salt, the garam masala and chilli powder, then add the cooked beans. To finish, simmer over a high heat for two minutes, to ensure everything is warmed through, and serve right away.