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Heat oil in a large pot, add and cook onions and garlic over medium heat for 4-5 minutes or until golden brown.
Add tomatoes, all the spices, green chili and tomato paste, and cook over medium heat for 3-4 minutes.
Add water, MAGGI Chicken Stock cubes and black eye beans, bring to boil and cook over low heat for 40 minutes or until beans are cooked.
Add fresh coriander and adjust the flavor with salt.
Serve with cooked rice.
Per Portion of 300g
Recipe Yemeni Black Eye Beans Stew | Nestlé Family ME
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