Greek Bean Stew
Greek Bean Stew

Ingredients

Method

  • 2 tbsp olive oil
  • 1⁄2 red onion, sliced
  • 400g tin of chopped tomatoes
  • 1 tbsp honey
  • 1 red chilli, finely chopped
  • 1 tsp cinnamon
  • 1⁄2 tsp smoked paprika
  • 1 tsp dried oregano
  • 400g tin of butter beans or chickpeas
  • 150g spinach, chopped
  • 10g parsley, chopped
  • Preheat your oven to 200C, then heat up an oven-proof frying pan on the stove. Add a little oil, then chuck in the onions, and season well with salt and pepper. Cook for a couple of minutes to soften, then add the tomatoes, honey, cinnamon, chilli, paprika, and dried oregano. Simmer for a few minutes, then stir in the spinach and the beans.
  • Pop the frying pan in the oven to bake for 20 minutes - you want the edges crisping up and starting to brown. Scatter the parsley over the top, and serve with warm pitta.
30 mins
4 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box