Bkeila, Potato, and Butter Bean Stew | Ottolenghi FLAVOUR

Ingredients

• 80g coriander, plus 20g, roughly chopped, to serve
• 30g parsley
• 600g baby spinach
• 120ml olive oil, plus extra to serve
• 1 onion, finely chopped (150g)
• 5 garlic cloves, crushed
• 2 green chillies, finely chopped (deseeded for less heat)
• 1¼ tbsp ground cumin
• 1 tbsp ground coriander
• ¾ tsp ground cinnamon
• 1½ tsp caster sugar
• 2 lemons: juice to get 2 tbsp, then cut the remainder into wedges to serve
• 1 litre vegetable or chicken stock
• 500g waxy potatoes, peeled and cut into 3cm pieces
• 1 × 700g jar of good-quality cooked large butter beans, drained (500g) (we use Brindisa Navarrico large butter beans, but you can, of course, use tinned or cook your own)
• salt