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Mediterranean Beanfeast

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4
Vegetarian bean stew with a Moorish twist. Quick n easy. Really healthy and low fat. Serve with chunks of crusty or toasted bread. If you can afford the fat, serve with grated cheese but I add a dollop of low fat soft cheese to mine. If you haven't got the beans in the cupboard, any beans will do.


  • 2-3 cloves of garlic, chopped
  • 1 onion, chopped
  • 1 tbsp olive oil
  • 1 large courgette, diced 1cm
  • 1/3 tsp cumin
  • 1/2 tsp cinnamon
  • 1/2 tsp chilli powder
  • 1 tsp paprika
  • 400g Tinned chopped tomatoes
  • 400g tin borlotti beans
  • 400g tin chickpeas
  • 400g tin red kidney beans
  • 1 heaped tsp Provencale herbs
  • Sea salt and black pepper to taste
  • Optional grated cheese or low fat soft cheese


  • STEP 1
    Fry the onion and garlic in olive oil on a medium heat until soft.
  • STEP 2
    Stir in the spices and cook for a couple of minutes.
  • STEP 3
    Throw in everything else, bring it up to a slow simmer and cook for 10mins or more. It doesn't really matter.
  • STEP 4
    Serve with crusty bread, rice, baked potato or whatever floats your boat. Add cheese if you want it (I like grated Mozarella but anything will do.) Enjoy :) Add olive oil if you like it. Enjoy.

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