- 1 tbsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 2 onions, halved and sliced
- 2 tsp ground coriander
- 2 tsp smoked paprika
- 400g can chopped tomatoes
- 2 tsp vegetable bouillon powder
- 2 large courgettes, sliced
- 400g can butter beans, drained
- 180g cherry tomatoes
- 160g frozen peas
- 15g coriander, chopped
For the dukkah
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tbsp sesame seeds
- 25g flaked almonds
Heat the oil in a large non-stick pan and fry the onions for 5 mins, stirring occasionally until starting to colour. Stir in the ground coriander and paprika, then tip in the tomatoes with a can of water. Add the bouillon powder and courgettes, cover and cook for 6 mins.
Meanwhile, make the dukkah. Warm the whole spices, sesame seeds and almonds in a pan until aromatic, stirring frequently, then remove the pan from the heat.
Add the butter beans, tomatoes and peas to the courgettes, cover and cook for 5 mins more. Stir in the coriander, then spoon into bowls. Crush the spices and almonds using a pestle and mortar and scatter on top. If you're cooking for two people, put half the seed mix in a jar and chill half the veg for another day.
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