Super green butter bean shakshuka

Super green butter bean shakshuka

Ingredients

serves 2
  • •120g frozen peas
  • •80g spinach
  • •15g fresh coriander
  • •Juice of 1 lime
  • •200ml soya milk
  • •1 tbsp tahini
  • •¼ tsp sea salt, to taste
  • •1 tbsp olive oil
  • •1 small onion, diced
  • •1 garlic clove, minced
  • •½ tsp cumin
  • •¼ tsp ground coriander
  • •¼ tsp chilli flakes
  • •1 green pepper, chopped
  • •1 400g can butter beans, drained and rinsed
  • •Ground black pepper, to taste

Directions

Cooking mode
  1. 1. Place the frozen peas and spinach in a bowl and cover with boiling water. Leave for 5 minutes to soften the peas and wilt the spinach. Drain and transfer to a blender.
  2. 2. Add the coriander (reserving a few pieces for garnish), half of the lime juice, soya milk, tahini and salt. Blend until smooth.
  3. 3. Heat the olive oil in a large pan over a medium heat. Add the onion and cook for 5 minutes, until softened. Add the garlic and cook for another minute. Stir in the spices. Add the peppers and cook for 10 minutes. Stir in the butter beans.
  4. 4. Add the green sauce and cook for 5–10 minutes until heated through and thickened slightly. Remove from the heat and stir through the remaining lime juice.
  5. 5. Garnish with coriander and ground black pepper. Serve with toasted sourdough.
Baker Beanie Author

■ every day is treat day ■