Name: Four Bean Spiced Stew
Total time: 45 min
Yield: 4
Cuisine: Middle-Eastern Inspired
Ingredients: 2 Red Onions; 2 Garlic Cloves; Knob of Ginger; Handful of Coriander; 1 Cinnamon Stick; 1 Tsp Ground Coriander; 1 Tsp Smoked Paprika; ½ Tsp Turmeric; 1 Tbsp Tomato Purée; 1 x 400g Tin of Chopped Tomatoes; 300ml Vegetable Stock; 200g Runner Beans; 1 x 400g Tin of Chickpeas; 400g Haricot Beans; 1 x 400g Tin of Kidney Beans; 1 Lemon; 20g Flaked Almonds; Couscous, To Serve; Salt; Pepper; Olive Oil

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This vegan bean stew takes inspiration from the flavours of Moroccan cooking. A one-pot banger to serve up on cold winter nights using Ocado ingredients.

Four Bean Spiced Stew

Slice your red onions and garlic and chop your ginger and coriander.

Heat a glug of olive oil in a large saucepan. Add your cinnamon stick and cook for a minute until fragrant, then add your red onion and fry for 10 minutes until softening and starting to caramelise. Add your garlic and ginger, then cook out for a minute more. 

Add your coriander, paprika, turmeric and tomato paste to the onions and give it a good stir, cooking out for 2 minutes until you have a fragrant and jammy mixture. Tip in your tomatoes and vegetable stock and bring to a simmer, then add your runner beans. Turn down the heat to a whisper, pop on a lid and simmer for 20 minutes until your beans are tender.

Tip your chickpeas, haricot beans and kidney beans into the pan and give a good stir. Simmer for 5 minutes until your beans are piping hot. Squeeze in your lemon juice and season to taste with salt and pepper.

Serve up in a bowl over couscous with toasted almonds and your chopped coriander.

Easy and tasty recipe perfect for a comfy winter evening :)

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Sophie Wyburd

Sophie Wyburd is a cook and food writer specialising in simple, hearty comfort food, informed by her love of cookbooks and background in restaurant kitchens. You can find her co-hosting the 'A Bit of a Mouthful' and 'I’ll Have What She’s Having' podcasts, and hosting sell-out supper clubs in London. Her debut cookbook 'Tucking In' will be released in June 2024.

Photo credit: Stuart Simpson

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Mobone

Middle-Eastern Inspired

Vegan

Four 
Bean
Spiced
Stew

THREE BEAN TAJINE 3

Slice your red onions and garlic and chop your ginger and coriander.

Heat a glug of olive oil in a large saucepan. Add your cinnamon stick and cook for a minute until fragrant, then add your red onion and fry for 10 minutes until softening and starting to caramelise. Add your garlic and ginger, then cook out for a minute more.

Add your coriander, paprika, turmeric and tomato paste to the onions and give it a good stir, cooking out for 2 minutes until you have a fragrant and jammy mixture. Tip in your tomatoes and vegetable stock and bring to a simmer, then add your runner beans. Turn down the heat to a whisper, pop on a lid and simmer for 20 minutes until your beans are tender.

Tip your chickpeas, haricot beans and kidney beans into the pan and give a good stir. Simmer for 5 minutes until your beans are piping hot. Squeeze in your lemon juice and season to taste with salt and pepper.

Serve up in a bowl over couscous with toasted almonds and your chopped coriander.

Healthy

Meal-Prep

Comfort

Red Onion

Onion

Garlic

Clove

Ginger

Centimetre

Coriander

Gram

Cinnamon Stick

Ground Coriander

Teaspoon

Smoked Paprika

Ground Turmeric

Tomato Purée

Tablespoon

Chopped Tomatoes

Vegetable Stock

Millilitre

Runner Bean

Drained Cooked Chickpeas

Chickpea

Drained Haricot Beans

Bean

Drained Kidney Beans

Lemon

Flaked Almond

Couscous

Salt

Black Pepper

Olive Oil

Stews

Veggie Dishes

Beans

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