How to cook
Wash and boil the beans in water only until softened. Drain and leave them aside.
Pour the oil in a tray and cut the leeks in it into slices about 1/2″ (1 cm) wide.
Braise them briefly until they change color slightly (until they look blanched). Add the veggie spice mix and stir, add the flour, stir again, braise briefly.
Add the chutney and paprika and stir again briefly.
To the roux, add the drained beans, pour in hot water until they are covered, salt to taste, stir.
Wash the fenugreek pods, chili peppers, add them to the dish and stir again.
Put the tray in a preheated 356°F (180 °C) oven and bake the dish to a light crisp.