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Gigantes Plaki
Both comforting and fresh, this Greek dish is a great for an easy fix
|
Serves |
3-4 |
|
Prep time |
10 minutes |
|
Cook time |
30 minutes |
This authentic Greek dish is high in flavour but low in fat and price. It can be enjoyed either as a small dish in a Greek mezze or as a main meal served with some bread, couscous, a salad or simple grilled vegetables!
Ingredients
| 2 tbsps | olive oil |
| 1/2 | red onion, chopped |
| 1 | carrot, diced |
| 1 | garlic clove, crushed |
| 1/2 tsp | paprika |
| 400g | tinned butterbeans, drained and rinsed |
| 400g | tinned chopped tomatoes |
| 2 tbsps | tomato purée |
| 2 tsps | dried oregano |
| spinach, handful | |
| fresh parsley, handful | |
| 8-10 | fresh mint leaves |
Method
- Heat the oil in a large, lidded pan. Add the finely chopped onion and carrot to the pan. Once softened slightly, add the garlic and paprika then cook over a medium heat for 2-3 minutes.
- Add the drained and rinsed butterbeans to the pan followed by the tinned tomatoes.
- Fill the tomato tin with water up to halfway and then add the water to the pan.
- Add the purée, oregano and season well. Bring the mix to the boil and then lower the heat so the stew is simmering and put the lid on. Leave to simmer for approx. 15-20 minutes.
- Chop the spinach roughly and add it to the stew, letting it cook for about 2 minutes with the lid off. Add the chopped parsley and mint – stir through before serving.
- Taste and adjust seasoning if required.
Chef’s tips
Serve with pita bread triangles/bloomer or a crisp, green salad.