Rustic beans & spinach with garlic yogurt - Good Food Middle East

Ingredients

• 2 tbsp rapeseed oil
• 1 large onion, halved and sliced
• 170g carrots, cut into small chunks
• 5 garlic cloves, 3 finely sliced and 2 crushed
• 1 tbsp sherry vinegar
• 1 red pepper, deseeded and chopped
• ½ tsp vegetable bouillon powder, made up to 250ml with boiling water
• 2 rosemary sprigs
• 1 tbsp smoked paprika, plus a pinch to serve
• 150g whole cherry tomatoes
• 1½ tbsp tomato purée
• 400g and 210g cans butter beans, drained
• 2 x 120g pots bio yogurt
• 160g baby spinach
• squeeze lemon (optional)