Persian herb & bean stew
Ingredients
- 250g plant-based mince
- 1 can chickpeas, drained
- 1 can kidney beans, drained
- 5 cloves garlic, chopped
- 2 large onions, diced
- 250g baby spinach
- 150g spring onion, thinly sliced
- 50g parsley, chopped
- 50g coriander, chopped
- 1 ½ tbsp fenugreek
- ½ tbsp turmeric
- 1 tsp chilli flakes
- 1 lemon, juiced
- 1 litre stock
- Rice
Steps
- Heat the wok on medium high and add oil.
- Add onions and garlic and sauté until translucent.
- Add chickpeas, beans, lemon juice, and stock and bring to a simmer.
- Lower heat and add half of the fresh chopped parsley and coriander, spinach and spices, stirring often.
- Simmer on low-medium heat until the stew thickens and water evaporates.
- Just before serving, stir through the remaining herbs, spinach and spring onion and cook until wilted.