Ingredients
- 1 tbsp extra virgin olive oil
- 1 onion (finely chopped)
- 6 garlic cloves (peeled and finely chopped)
- ½ pepper (finely chopped)
- 1 2cm piece of ginger (peeled and finely chopped)
- 1 chilli (deseeded, finely chopped)
- 1 tsp turmeric
- 2 tsp smoked paprika
- 2 tsp ground coriander
- 1 veg/chicken stock plus 300ml water (I like to use homemade where possible)
- 1 tbsp honey
- 400 g tin of butter beans
- 400 g tin of cannellini beans
- 1 pinch salt and pepper
- ½ lemon (juice only)
Optional toppings
- Greek yogurt
- Herbs of choice
Instructions
- Heat a pan/skillet on a medium-low heat. Once hot add the oil followed by onion, garlic, pepper, ginger and fresh chilli. Sauté for 3-4 minutes until softened.
- Add the turmeric, smoked paprika and ground coriander. Continuously stir for 1 minute.
- Pour in the 300ml of water and add the stock, honey, butter beans, cannellini beans and season generously with salt and pepper.
- Bring to the bubble and then reduce the heat to a simmer. Allow to cook for 10-15 minutes.
- Turn off the heat, add the juice of ½ lemon, season to taste and stir well.
- Serve and enjoy. I like to top mine with a dollop of yogurt and coriander leaf.
Nutrition
Serving: 1 Serving | Calories: 476kcal | Carbohydrates: 86g | Protein: 24g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 0.3mg | Sodium: 1609mg | Potassium: 803mg | Fiber: 24g | Sugar: 14g | Vitamin A: 1317IU | Vitamin C: 78mg | Calcium: 227mg | Iron: 10mg
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