Tunisian Butter Bean Stew
Serves
6
Prep Time
10 minutes
Cook Time
50 minutes
Ingredients
1½ cup (90g) cilantro, plus ½ cup (30g) extra to serve
½ cup (30g) parsley
1.3 lbs. (600g) baby spinach
½ cup (120ml) olive oil
1 large onion, finely chopped
5 garlic cloves, crushed
2 green chilies, finely chopped (deseeded for less heat)
1¼ tbsp. ground cumin
1 tbsp. ground coriander
¾ tsp. ground cinnamon
1½ tsp. coconut sugar
2 tbsp. lemon juice
4 cups (1L) vegetable broth
2 tsp. salt
1 lb. (450g) baby potatoes, cut into pieces
2x 14 oz. (400g) cans butter beans, drained
1 lemon, cut into wedges, to serve
Nutrition
(Per Serving)
Calories
411
Fats
22 g
Protein
14 g
Carbs
49 g
Instructions
- Place the cilantro, parsley and spinach into a food processor and pulse until finely chopped. Set aside.
- Place half the oil into a pot over a medium heat. Add the onion and cook for 5-6 minutes, until soft and golden. Add the garlic, chilies and spices, and cook for a further 2 minutes.
- Now add the spinach and herbs with the remaining oil and continue to cook for 5-6 minutes, stirring occasionally.
- Stir in the sugar, lemon juice, broth and salt. Bring to a simmer, then lower the heat to medium and add the potatoes. Cook for approximately 25 minutes until the potatoes have softened. Add the butter beans and continue cooking for 5 minutes until warmed through.
- Remove from the heat and stir in the remaining cilantro. Divide between four bowls and serve with the lemon wedges.