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Turkish Beans with Lemon



Buttery, herby, lemony beans simmered until nice and creamy. 🤤 There’s no fuss here, just a quick and simple dinner on the table in 30 mins, mopped up with crusty bread and lashings of olive oil.


Don’t be afraid to swap out your pulses - I love this with butterbeans but only had chickpeas and borlottis in the house and they worked a treat. 👌🏾Try and get hold of the good quality jarred stuff you won’t regret it.


INGREDIENTS


1 onion, fine diced

1 celery stick, finely sliced

3 cloves of garlic, minced

1/2 tsp smoked paprika

1 tsp dried thyme

1 tsp dried oregano

1 can of chickpeas, with juices

1 can of borlotti beans, with juices

Veg stock

1 large lemon, zest and juice

Handful of parsley leaves, finely chopped


METHOD


1. Cook the onions and celery with a pinch of salt until soft, jammy and lightly caramelised, about 10 minutes. Add the garlic, spices and dried herbs and cook out for a few mins.

2. Pour in your pulses with their juices, add enough veg stock to cover then pop a lid on and leave to simmer away for 20 mins, or however long you have - the longer you cook the more delicious and creamy it will get. Stir occasionally to stop sticking. Season with salt, pepper, lemon zest and juice. Stir through the parsley, top with olive oil or chilli oil to dial up the heat.


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