The creamy tahini dressing drizzled all over the rich, smokey stew is nothing short of sublime. Such a satisfying dish.
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Serves
4
Bell Pepper
Garlic
Coriander
Drained Butter Beans
Drained Cooked Chickpeas
Tahini
Lemon
Harissa
Smoked Paprika
Onion
Spinach
Salt
Black Pepper
Olive Oil
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Serves
4
Bell Pepper
Garlic
Coriander
Drained Butter Beans
Drained Cooked Chickpeas
Tahini
Lemon
Harissa
Smoked Paprika
Onion
Spinach
Salt
Black Pepper
Olive Oil
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Step 1.
De-seed and slice up your peppers. Chop up your onion.
Step 2.
Add a drizzle of olive oil to a pan. Add peppers and onion. Fry until soft.
Step 3.
Add a handful of chopped coriander, a garlic clove, harissa paste and paprika. Mix well.
Step 4.
Add your butter beans and chickpeas to the pan with the water. Simmer on a low heat for 30 minutes.
Step 5.
Dressing time. Mix the juice of a lemon, tahini, salt and pepper. Add water to loosen the dressing (as much as required).
Step 6.
Add 4 generous handfuls of spinach to the pan and allow to wilt. Season with salt and pepper. Serve in a bowl with a nice drizzle of dressing on top.
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Notes (1)
Á
áLbha E.
a month ago
Instructions need small refinements e.g drain beans but later instructs to add bean water.
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