Bkeila, Potato, and Butter Bean Stew | Ottolenghi FLAVOUR

Name: 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

thehappyfoodie.co.uk

Bursting with herbs and spices, this rustic, Tunisian-inspired stew from Ottolenghi FLAVOUR is a comforting and intensely flavoursome dish.

View full recipe on thehappyfoodie.co.uk

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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