Ingredients
- 4 tablespoons olive oil (60 ml)
- 2 small yellow onions, finely chopped
- 6 garlic cloves, minced
- 2 tablespoon tomato paste
- 2 teaspoons ground cumin
- 1 teaspoon paprika (sweet)
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon ground ginger
- 1/4 teaspoon turmeric
- 1 teaspoon sea salt, or to taste
- freshly ground black pepper, to taste
- 1 x 400g can organic chopped tomatoes
- 1/2 cup vegetable broth (125 ml)
- 2 x 400 g cans cannellini beans, rinsed and drained (or 200 g dry cannellini beans, soaked overnight and drained and cooked)
- 1 small bunch chopped flat-leaf parsley (ca. 4 tablespoons)
- 1 small bunch chopped cilantro (ca. 4 tablespoons)
- lemon wedges, to serve (optional)
Instructions
- In a large, deep skillet, heat the olive oil over medium to medium-high heat.
- Add the onion and sauté for 5-6 minutes, stirring occasionally, until softened and fragrant. Add the garlic, and sauté for 1 minute.
- Add the tomato paste and cook for 30 seconds, stirring frequently until incorporated with the onion. Add the spices, salt, and pepper; stir for another 30 seconds.
- Add the diced tomatoes and broth and bring to a light simmer. Reduce heat slightly, cover and cook at a light simmer for 10 minutes.
- Add the cannellini beans and stir to combine. Simmer, uncovered, for another 10 minutes.
- Remove from the heat and stir in the chopped parsley and cilantro, reserving some for garnish. Taste and adjust seasoning, as desired.
- Enjoy warm or at room temperature, preferably with a crusty bread to dip into the stew. Alternatively, serve over cooked orzo noodles (risoni) for a hearty main. Enjoy!
Nutrition
Notes
- Sourdough ciabatta goes well with this recipe. Otherwise, try a crusty baguette, pita bread or other flat bread.