- Vegetarian
- Vegan
- Gluten-free
Ingredients
Serves: 4
- 4 cloves garlic
- 2 tsp cumin seeds (freshly toasted)
- 2 x 400g tins flageolet beans
- 50ml extra virgin olive oil
- 1 tbsp tahini
- 2 small lemons, juiced
- 2 tsp dried chilli flakes
- 1 bunch fresh parsley, roughly chopped
- 200g spinach, chopped
- 400g cherry tomatoes, halved
- Greek yoghurt to serve (optional)
Enjoying this recipe? We’ve got a book load more.
Our recipe book is packed with 100 simple, indulgent recipes developed by our nutritionists and dietitians. Grab your copy today for 25% off.
Buy your recipe book here
Method
Step 1
Heat a drizzle of the oil in a small, non-stick saucepan or casserole dish, over medium heat.
Step 2
Fry the garlic and cumin seeds, until golden (approx 1min).
Step 3
Add the beans, olive oil, tahini, lemon juice, and chilli flakes.
Step 4
Cook beans for 10-15mins, or until softened and starting to mush together slightly. Stir often.
Step 5
Serve with fresh parsley, yoghurt on top (if using), and a side salad of chopped spinach and tomatoes.
