Spiced Bean & Kale Stew Recipe

Ingredients

3 onions
2 garlic cloves
3 carrots
1 tbsp smoked paprika
1 tbsp ground cumin
1 cinnamon stick
400g tomatoes
2 x 400g tins of cannellini beans
400g tin of borlotti beans
300g kale
1 lemon
1 tbsp olive oil
Sea salt
Freshly ground pepper
800ml boiling water

Prep: 15 mins | Cook: 35 mins

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Method

1. Peel and chop the onions. Peel and crush or grate the garlic. Trim and scrub the carrots, and roughly chop them.

2. Pour 1 tbsp oil into a large pan and bring to a medium heat. When hot, slide in the onions, garlic and carrots. Stir in 1 tbsp paprika, 1 tbsp cumin and the cinnamon stick. Season with salt and pepper and fry for 5 mins, till slightly softened.

3. While the onions are cooking, roughly chop the tomatoes. Drain the cannellini beans and rinse them with cold water. When the veg are soft, tip in the tomatoes and cannellini beans. Pour in the borlotti beans and the liquid from their tin. Pour in 800ml boiling water.

4. Bring to the boil, then turn the heat down and simmer for 30 mins, stirring occasionally.

5. Slice the kale leaves off theor stalks and roughly shred the leaves. Stir the leaves into the stew and cook for a 5 mins to wilt them.

6. Grate the lemon zest into the stew. Taste and add a little more salt or pepper if needed. Spoon the stew into deep bowls and serve with wedges of the lemon for squeezing.