Bean and Basil Stew
Ingredients
2 tbsp olive oil, plus a little extra for drizzling
4 garlic cloves, thinly sliced
30g ginger, grated
2 tbsp harissa paste
1 (400g) tin cherry tomatoes
2 (570g) jars butter beans, plus the liquid from the jars
½ tsp salt
2 tbsp plain coconut vegan yoghurt
½ lemon, juiced
30g basil, roughly chopped
30g coriander, leaves chopped
2 tbsp tahini
4 slices sourdough, toasted, to serve (optional)
4 servings — with sourdough
Calories~588 kcal
Protein~20 g
Carbs~78 g
Fat~21 g
Fiber~18 g
Sugar~10 g
Total recipe
Calories~2,350 kcal
Protein~80 g
Carbs~310 g
Fat~85 g
Fiber~70 g
Sugar~40 g
Method
Step 1
Warm the olive oil in a pan over a medium heat. Add the garlic and ginger and cook for 3- 5 mins.
Step 2
Add the harissa paste, tomatoes, butter beans (with the liquid from the jars) and salt. Bring to the boil, then lower the heat and simmer for 30 mins, until the sauce has reduced by about half.
Step 3
Stir in the yoghurt, lemon juice and half the basil; season to taste. Scatter over the coriander and the remaining basil.
Step 4
To serve, divide between bowls and drizzle over the tahini and a little olive oil. Enjoy with slices of toasted sourdough, if liked. If making ahead, add the yoghurt, lemon juice, herbs and tahini just before serving. Chill for up to 5 days or freeze for up to 3 months.
