This plant based bean stew is inspired by Lablabi, a Tunisian chickpea stew, and Loubia, a Moroccan white bean stew, to which I've added spinach.
Serves 4
2 tbsp olive oil
1 large onion, peeled and diced
4 cloves of garlic, peeled and finely chopped
2 cans of haricot or cannellini beans, or 150g dry beans soaked overnight and cooked according to their instructions. Keep the liquid!
500g carton of passata
Quick Harissa, or shop bought Harissa paste to taste
1/2 tsp salt
1/2 tsp smoked paprika
1/2 tbsp cumin
100g spinach or Swiss chard, shredded
Fry the onion in the olive oil in a casserole dish over a medium high heat. If using chard, dice the stalks and fry with the onion.
When the onion starts to go translucent and golden brown, stir in the garlic and cumin, then add the rest of the ingredients (including the liquid from the beans) apart from the spinach.
Bring to the boil, add the spinach, cover and turn down to a simmer. Cook for 20 minutes.
Serve with crusty bread or couscous.
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