Somali Bean Stew

"To make the xawaash, dry heat all the spices in a frying pan on a medium heat for about 2 minutes or until they begin to give off a lovely warm aroma. Once you can smell this, take it off the heat.Use a coffee grinder or pestle and mortar to grind everything down to a powder.If you want to make a big batch, just double the quantities, and it should last in an airtight container in the dark for up to 3 weeks. It can last longer, but the potency deteriorates – I use a lot of xawaash, so I get through it quickly.To make the maraq digir, whizz up the coriander, tomatoes and chillies in a blender. Sometimes I add fresh ginger to give it an extra boost. Put the mixture to one side.In a saucepan, boil the adzuki beans for about 20 minutes. (You can also use tinned fava beans.) Fry the sliced onion slowly in the olive oil until slightly caramelised. Stir in the xawaash spice blend. Fry a little longer, then add the coriander and tomato mixture, with some tomato paste. Add salt to taste.Leave to simmer for about 20 minutes, adding a little water if needed. Add the beans and cook for another 15-20 minutes, then mash some of the beans.I like it with feta and black olives and lots of olive oil on top. Serve with pita or naan bread, za’atar and olive oil."