300g mung beans, soaked overnight
4 tbsp tomato puree
2 tbsp olive oil
2 garlic cloves, crushed
1 onion, chopped
3 tbsp tomato puree
500ml red wine (optional)
1 green pepper, deseeded and diced
1 red pepper, deseeded and diced
1 fresh chilli, seeded and finely chopped
Once soaked, put the mung beans in a large pan, cover with water and bring to the boil. When cooked, remove the saucepan from the heat. Drain and mash until smooth.
Heat the olive oil in a separate pan. Add the garlic and onion and fry for 5 minutes. Add the tomato puree and cook for 3 minutes, stirring well.
Stir in the mashed beans, then add the chopped peppers and chilli and red wine (if using). Add the water and stir well so that everything is mixed. Bring to the boil and simmer for 10 minutes. Serve straight away.