Warming Baharat Bean Stew
This simple, comforting stew is full of feel-good ingredients like root vegetables, garlic, beans, tomatoes and lemony herbs. It’s a great way to get 3 of your 5 a day in one meal, along with plenty of plant-based fibre, protein and antioxidants. Plus, it’s perfect for batch-cooking – just store it in the fridge or freezer before adding the herbs.
- Prep time
- 14 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons olive oil
- 2 brown onions
- 2 sticks of celery sticks
- 4 cloves garlics
- 2 teaspoons Baharat
- 1 pinch of dried red chilli flakes
- 1 x 14 oz can chopped tomatoes
- 17 oz canned beans
- 2 preserved lemons
- 1 teaspoon maple syrup
- small handful of coriander
- 2 tablespoons coconut cream
- handful of dill
- pinch of sea salt & black pepper
Instructions
- 1
Warm the olive oil in a large saucepan or casserole dish set over medium—low heat. Add the onion, celery, garlic, Baharat, chilli flakes (if using) and a pinch of salt. Cook for 15—20 minutes, stirring often, until soft and sticky.
- 2
Add the tomatoes, then half-fill the empty tomato tin with water (about 200ml water) and pour it in. Stir in the beans, lemon, maple syrup and season generously. Simmer for 10—15 minutes until rich and thickened.
- 3
Remove from the heat and stir in the coriander stalks, coconut cream (if using) and a drizzle of olive oil (optional).
- 4
To serve, divide the stew into bowls, scatter over the remaining coriander, the dill and plenty of black pepper. Delicious with steamed quinoa, fluffy rice or giant couscous, and a generous drizzle of tahini.