This is a great ‘one pot meal’ which I created the day before my bi-weekly food delivery, when the fridge was looking decidedly bare. I make sure to always keep a couple of tins of chickpeas, cannellini beans or lentils in the larder, as they make the perfect base for a quick and filling stew or curry.
This is the basic stew recipe, but would taste great with added kale, tenderstem broccoli or sugarsnap peas. I served with corn on the cob and a side of garlicky lemon yoghurt – yum!
1x tin Cannellini Beans (or chickpeas)
1x medium red onion, chopped
3 cups spinach, washed
2 cloves of garlic, finely chopped
3 tbsp full fat coconut milk (tinned)
1 tsp smoked paprika
Handful fresh coriander, chopped
1 tbsp coconut oil
- Melt the coconut oil in a large pan before adding in the chopped onion, heating over a medium flame until softened.
- Add in your chopped garlic at the last minute to avoid burning, followed by the cannellini beans, paprika and coconut milk and leave to simmer gently for 5-10 minutes.
- Once warmed through add the washed spinach and continue heating until wilted
- Finish with the juice of 1/2 a lemon and a generous sprinkling of fresh coriander.
A quick and easy meal, from fridge to plate in 15 minutes!