• 0.5kg dry brown beans, soaked overnight
• 400g potatoes, cubed
• 5 carrots, sliced
• 3 bay leaves
• 1 bouillon cube

• 2 medium onions, finely chopped
• 5 garlic cloves, crushed
• 1 tsp caraway
• 4 tbsp chickpea flour
• 3 tsp smoked paprika
• 2 tsp herbs de provence
• 0.7l tomato puree
• 3 tsp salt
• pepper

Wash beans well. In a large pot, cover them with enough water and bring to a boil. Add bay leaf. Cook for 45 minutes, then add potatoes and carrots. Add water to cover if needed. Cook for 15 minutes more, or until potatoes and carrots are just done.

In the meantime, lightly fry onions in a few tablespoons of neutral oil. Add garlic and caraway, fry a bit more. Add chickpea flour, fry until it starts to brown. Add paprika and let bloom. Mix in tomato puree and herbs.

Add the tomato sauce to the vegetables. Season with salt and pepper, and cook for at least 10 minutes. Adjust thickness with water and cornstarch slurry as needed.