2 cups cooked barlotti beans
3 shallots
3 cloves garlic
1 teaspoon cumin
1 teaspoon ground cardomon
1 teaspoon mixed spices
100 ml veg stock
1 can tomato pieces
2-3 tablespoon soy yoghurt
squeeze lemon juice
good grind of pepper
Saute the shallots and garlic in a little of the stock until tender. Add spices and cook for 2 minutes. Add beans and cook for further 2 minutes. Add tomatoes, stock and a good grind of pepper. Mix and allow to simmer for 5 minutes. Add yoghurt and lemon juice to taste.
Serve with fresh crusty vegan bread for a complete set of amino acids (or so I'm told) and a big fresh garden salad.