Fiery bean stew
If you’re feeling a bit under the weather, the ginger and cayenne in this dish can help nip coughs or colds in the bud before they take hold. The spinach adds extra iron, but swap it for kale or chard if you fancy a change. A big bowl of this is really all you need to leave you feeling all warm and cozy, restoring you from the inside out!
SERVES 4 | Prep time: 10 minutes | Cooking time: 25 minutes
a glug of olive oil
1 small onion, sliced
1 leek, sliced
2 garlic cloves, chopped
1 inch fresh ginger, peeled and chopped
a pinch of cayenne
3 carrots, sliced
1 (14.5-oz) can diced tomatoes
1 tsp honey
1¼ cups veggie stock (see this page for homemade)
1 tbsp tamari
5 cups spinach
2 (15-oz) cans lima beans, drained and rinsed
a handful of freshly chopped parsley
a handful of roughly chopped basil
sea salt and freshly ground black pepper
bread, to serve
cooked quinoa, to serve (optional)
Heat a glug of olive oil in a large saucepan over medium heat. Add the onion and leek and cook for 2 to 3 minutes, then add the garlic, ginger, cayenne, and carrots. Cook for 2 minutes before adding the tomatoes, honey, stock, and tamari. Bring to a simmer and bubble for 5 minutes.
Stir in the spinach and beans, then simmer for 10 minutes until hot. Stir in the fresh herbs and season with salt and pepper. Serve in bowls with cooked quinoa and a hunk of yummy bread.