Smoky North African Beans
Flavourful and quick to make, this dish has the perfect amount of spice and depth of flavour.
Place the onions and garlic in a saucepan with a generous glug of olive oil on a medium heat. Let the onions soften for 5 minutes without allowing them to brown.
Add the spices, stir and let them cook in the oil for a minute.
Add the remaining ingredients and cook over a high heat for 5 minutes. Reduce to a medium-low heat and simmer for 30 minutes. Stir often. Taste and season with sea salt and cracked black pepper.
Serve with rice and a dollop of soy/coconut yogurt. Garnish with fresh thyme.
Leftovers will last for four days in an airtight container in the fridge. It tastes even better the next day and leftovers are perfect for lunch. Can be frozen for up to 8 weeks.
Adapted from a recipe by Kelly Gibney.
- olive oil
- 1 medium onion, diced
- 3 cloves garlic, diced
- 1 tsp ground turmeric
- 1 tsp smoked paprika
- ½ tsp ground garam masala
- ½ tsp ground cinnamon
- 1 tsp ground cumin
- 3 x 400g tins beans, drained and rinsed
- 1 C coconut cream
- Zest of one lemon
- 2 x 400g tins of tomatoes
- Sea salt, to taste
- Cracked black pepper, to taste
- 2 C cooked rice
- dallop of coconut/soy yoghurt
- sprigs of thyme