Greek Bean Stew
- 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