Ingredients
14 total- 1 tbsp of olive oil
- 1 large onion, roughly chopped
- 3 garlic cloves
- 1 tsp of mild chilli powder
- 2 tsp of baharat
- 0.5 tsp of ground fenugreek
- 1 tin of chopped tomatoes
- 1 tin of butter beans
- 1 tin of cannellini beans
- 1 tsp of clear honey
- 30 g of coriander, chopped, plus more to serve
- 2 tsp of natoora wild garlic, rocket & hazelnut pesto
- 150 g of spinach
- 250 g of halloumi, cut into 0.5cm slices
Method
4 stepsStep 1
Add the olive oil to a casserole dish over a low heat followed by the onion and garlic and sauté for 5 mins. Next, add the chilli powder, baharat, 1 tsp salt, ½ tsp ground black pepper and fenugreek and mix together well.
Step 2
Add in the chopped tomatoes, butter beans, cannellini beans, honey, coriander and pesto and mix together well. Add the spinach and cover for 5 mins until wilted and then stir into the stew. Cover with a lid and reduce to a simmer for 25 mins.
Step 3
In a separate frying pan, add the halloumi and dry fry for 5 mins on each side on a medium heat until golden brown.
Step 4
Spoon the stew into deep bowls and top with the halloumi and a sprinkling more of chopped coriander.