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Zaalouk Beans with a Pistachio Tofu Crumb

4.5
13
Notes
45 mins cook
A rich and creamy butter bean stew inspired by Moroccan zaalouk, with smoky charred tomatoes and aubergines and a nutty tofu crumb. It’s healthy, plant-based and full of flavour.
Creamy Zaalouk Beans with a Pistachio Tofu Crumb
Serves
4
Garlic Bulb
Aubergine
Tomato
Cashew
Red Onion
Ground Cumin
Smoked Paprika
Ground Coriander
Cooked Queen Butter Beans
Tomato Purée
Firm Tofu
Shelled Pistachio
Silken Tofu
Nutritional Yeast
Lemon
Fresh Parsley
Olive Oil
Pomegranate Molasses

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    Notes
    (7)

    G
    Grace D.
    a month ago
    (edited)
    Wanted to love this more than I did - good elements but would probably skip the oven and make the zaalouk all in the pot then add the beans. Definitely a weekend cook rather than weeknight quickie
    J
    Jodie W.
    2 months ago
    I loved trying something plant based as I’m usually relying on meat as my source of protein. I have no idea where I went wrong but everything was a lot dryer than Soph managed to produce! It was still pretty tasty but I’d welcome any guidance on how I can rectify this next time. I’ve attached a photo so you can see what I mean. Don’t judge my poor culinary skills… constructive feedback only please lol
    M
    Marta M.
    2 months ago
    Delicious and tasty! And easy to follow the recipe steps :)
    S
    Sophie J.
    2 months ago
    Don't forget to prick the aubergines before putting them in the oven!
    L
    Laura J.
    2 months ago
    Oh! Yeah, that would explain why it took about 3 times longer in the oven 😅. I didn't read the comments until after it was all done. It tasted great, but the timing was an issue. Next time cooking, I'm sure it would go better.
    J
    Jessica D.
    2 months ago
    Love this recipe but the garlic was completely charred and unusable after the 35 mins at 220, so had to roast another one separately! Also can’t find in the method how/when to use the lemon… am I being blind?
    J
    Jodie W.
    2 months ago
    I folded mine in tin foil after reading your comment which seemed to help avoid this!
    M
    Mark H.
    2 months ago
    You haven't included the LEMON in the method
    J
    Jessica D.
    2 months ago
    Phew not just me then haha
    J
    Jessica D.
    2 months ago
    Gonna bet it goes in the silken tofu sauce, just tried that and it worked well anyway
    Mob
    Mob
    2 months ago
    ·
    Admin
    Hi and thanks for the feedback! The juice of the lemon is used to season the silken tofu sauce (step 7). We've added it into the method!
    M
    Marcus A.
    2 months ago
    Good recipe, but confused on the beans part. Is it 1,4 kg of butter beans?
    Mob
    Mob
    2 months ago
    (edited)
    ·
    Admin
    Hi Marcus, thanks for flagging this – we'd recommend using 2 x 570g glass jars of good quality butter beans (we've fixed the quantity in the ingredients list). This is the undrained weight so includes the cooking liquid. This is a bean-heavy stew to provide extra plant protein but you could use less beans (e.g. 2 x 400g cans) and serve it with some crusty bread if you prefer!

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