Shambar

Instructions

1. Drain the soaked beans, then cook them in 2 litres of water over medium heat for 45 minutes until tender.
2. Meanwhile, rinse the cracked wheat in cold water and soak it in a bowl of lukewarm water.
3. Finely chop the onion, garlic and tomato, then peel and dice the carrot and potatoes.
4. In a large pot, heat the oil and fry the onion and garlic for 5 minutes, then add the tomato, chilli paste and cumin.
5. Add the drained wheat, carrot, potatoes and beans with their cooking liquid, then top up with the remaining litre of water.
6. Simmer over low heat for 30 minutes, stirring from time to time, until the wheat and vegetables are well cooked.
7. Season with salt and pepper, then stir in the chopped coriander at the end of cooking.
8. Serve piping hot, with corn cakes or bread on the side.