The freshest vegan stew... the tahini dressing makes it.
Make sure you cook the peppers until they are beautifully soft.
Cooking Time (Includes Preparation Time): 1 Hour
6 Peppers - £1.91
Garlic - £0.30
Coriander - £0.70
2 x 400g Butter Beans - £0.80
1 x 400g Chickpeas - £0.40
Tahini - £2.29
1 Lemon - £0.30
Harissa Paste - £1.95
Smoked Paprika - £0.80
1 White Onion - £0.16
Total Cost - £9.61
Deseed and slice up your peppers. Chop up your onion. Add them both to a pan and fry until soft.
Add a handful of chopped coriander, a clove of garlic, three teaspoons of harissa paste, two heaped teaspoons of paprika then mix well.
Drain your butterbeans and chickpeas then add them to the pan. Simmer on a low heat for 30 minutes.
Dressing time. Mix the juice of a lemon, 2 tablespoons of tahini, salt and pepper. Add water to loosen the dressing (as much as required).
Add four generous handfuls of spinach to the pan and allow to wilt. Season with salt and pepper.
Serve in a bowl with a nice drizzle of dressing on top.