Spiced Swiss Chard & Mung Bean Stew

Mung Beans cooking with a piece of Kombu

Mis en place, while everyting my broth and beans are cookin'

Onion and bell pepper cooking in sesame oil and lots of spices

Puree 1/3 of the the stew then add it back in!

6 c vegetable broth (see previous post Let There Be Broth)
1 c dry mung beans, cooked in 3 c water
sesame oil
1/4 onion, diced
1 red bell pepper, diced
3 cloves garlic, mined
1 bunch Swiss Chard, stems chopped and leaves chiffonade (see post Teach the World to Chiffonade)
**dry spices: tumeric, ginger, cumin, coriander, 1 clove, fennugreek, white pepper, mustard

Prepare the Vegetable broth. Meanwhile cook the mung beans in water and prepare the rest of your ingredients

Heat 1 T sesame oil in a pan. IF USING WHOLE SPICES add them to the heated oil and allow them to cook for 2-3 minutes. This will soften them and toast them. IF USING GROUND SPICES add them at the end, directly to the stew. I used about half whole and half ground.  Use what you've got.
**I didnt specify the amount of each spice because... it doesnt really matter. This is a great combo. I probably used about 1/4-1/2 teaspoon of each.. besides the clove and white pepper.. I went easier on those. Just toss in 1 or 2 cloves and a few cracked white (or black) peppercorns.
After your whole spices have cooked in the oil for a few minutes add the onion and red bell pepper. Allow them to cook for about 5 minutes.

Once your mung beans have cooked, add the vegetable broth and spice/onion mixture to the beans. Simmer for 10 minutes. Add the chard at the end.