The freshest vegan stew. The tahini dressing makes it extra delish.
Make sure you cook the peppers until they are beautifully soft.
Cooking Time (Includes Preparation Time): 1 Hour
Feeds: 4 People
6 Peppers - £1.91
Garlic - £0.30
1 Bunch of Coriander - £0.70
2 x 400g Tins of Butter Beans - £0.80
400g Tin of Chickpeas - £0.40
Tahini - £2.29
1 Lemon - £0.30
Harissa Paste - £1.95
Smoked Paprika - £0.80
1 White Onion - £0.16
200g of Spinach
Total Cost - £9.61
De-seed and slice up your peppers. Chop up your onion.
Add a drizzle of olive oil to a pan. Add peppers and onion. Fry until soft.
Add a handful of chopped coriander, a garlic clove, 3 teaspoons of harissa paste and 2 heaped teaspoons of paprika. Mix well.
Add your butter beans and chickpeas to the pan with the water. 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 4 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.