Vegetable and white bean stew | Women's Weekly Food

Ingredients

• 1 teaspoon olive oil
• 1 small leek (200g), sliced thinly
• 1 medium carrot (120g), sliced thickly
• 1 shallot (25g), chopped finely
• 2 clove garlic, crushed
• 2 tablespoon rolled oats
• 1 1/2 cup (375ml) water
• 2 tablespoon coarsely chopped fresh chives
• 1/2 cup (100g) canned white beans, rinsed, drained
• 2 teaspoon finely grated lemon rind
• 2 tablespoon sheep milk yogurt