This recipe is for Tunisian Butter Bean Stew.
And OMGosh if you’re wanting some hormone-loving, waistline-friendly comfort food this is a delicious option.
It’s packed with protein, fibre, good fat and oodles of spices both your body and your tastebuds will love!
Plus it serves six so it’s a pretty generous serving with plenty left for leftovers the next day if there are less than six of you!
Ingredients
Serves 6
- 1½ cup (90g) coriander, plus ½ cup (30g) extra to serve
- ½ cup (30g) parsley
- 600g baby spinach
- ½ cup (120ml) extra virgin olive oil
- 1 large onion, finely chopped
- 5 garlic cloves, crushed
- 2 green chillies, finely chopped (deseeded for less heat)
- 1¼ tbsp ground cumin
- 1 tbsp ground coriander
- ¾ tsp ground cinnamon
- 1½ tsp coconut sugar
- 2 tbsp lemon juice
- 4 cups (1L) vegetable broth
- 2 tsp salt
- 450g baby potatoes, cut into pieces
- 2 x 400g cans butter beans, drained
- 1 lemon, cut into wedges, to serve
How To:
- Put the coriander, parsley and spinach into a food processor and pulse until finely chopped. Set aside.
- Place half the oil into a pot over medium heat. Add the onion and cook for 5-6 minutes, until soft and golden.
- Add the garlic, chillies and spices, and cook for a further 2 minutes.
- Now add the spinach and herbs with the remaining oil and continue to cook for 5-6 minutes, stirring occasionally.
- Stir in the sugar, lemon juice, broth and salt. Bring to a simmer, then lower the heat to medium and add the potatoes.
- Cook for approximately 25 minutes until the potatoes have softened.
- Add the butter beans and continue cooking for 5 minutes until warmed through.
- Remove from the heat and stir in the remaining coriander.
- Divide between four bowls and serve with the lemon wedges.
Bon Appetit!
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