Moroccan Spiced Butter Bean and Spinach Stew with Yoghurt
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Ingredients
- 800 g butter beans
- 1 onion, finely chopped
- 2 garlic cloves
- 1 tsp ground cumin
- 1 tsp paprika
- 400 g chopped tomatoes
- 150 g spinach
- 120 g natural yoghurt
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 328 kcal
- Protein
- 16.5 g
- Carbohydrate
- 35.5 g
- of which sugars
- 9.7 g
- Fat
- 9.4 g
- of which saturates
- 1.8 g
- Fibre
- 12.6 g
- Salt
- 1.36 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a wide pan and cook the onion for 5 minutes until soft, then stir in the garlic, ground cumin and paprika and cook for 1 minute.
- 2
Add the chopped tomatoes and simmer for 10 minutes until thickened.
- 3
Stir in the butter beans and spinach and cook for a further 3-4 minutes, until the spinach has wilted.
- 4
Check the seasoning and serve with the natural yoghurt spooned over.
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