Bean and garlic purée with homemade naan breads

Ingredients

For the pure&eactute;e

½ onion, finely chopped
1 x 400g/14oz can mixed beans, drained and rinsed
1 garlic clove
1 tbsp olive oil

For the naan breads

200g/8oz self-raising flour
1 tsp fresh thyme leaves
2 tbsp fresh coriander, chopped
½ tsp sea salt
water, to bind

Preparation method

for the pureée, place all of the pureée ingredients into a food processor, and blend until smooth. Season, to taste, with sea salt and freshly ground black pepper.
For the naan breads, mix together the flour, herbs and salt in a bowl and make a hole in the centre.
Pour water slowly into the centre, and mix from the centre outwards, until it becomes a smooth, soft dough. Shape the dough into six flat ovals and place onto a hot frying pan and dry fry for for three minutes on each side.
To serve, cut the naan breads into strips and serve alongside the pureée.

Required techniques

Learning to chop: dicing an onion

From
Ready Steady Cook

Less than 30 mins preparation time

Less than 10 mins cooking time

Serves 2