Butter Bean and Chickpea Yaxni
Yield: 4 people
Materials
- 3 tbsp olive oil
- 8 whole garlic cloves
- 1 cup thinly sliced cooking onion
- 1 tbsp tomato paste
- 1/2 tsp salt
- 1/2 tsp fresh grond pepper
- 398 mL 13.5 fl oz tomato puree
- 1 cup vegetable stock
- 2 medium yellow potatoes washed well, skin on cut into 12 equal pieces
- 540 mL 19 fl oz canned butter beans, drained and rinsed
- 540 mL 19 fl oz canned chickpeas, drained abd rinsed
- 3 cup baby spinach
Instructions
- In a deep large sauce pan with lid, heat oil over medium heat. Add garlic cloves and onions and saute 4-5 mins or until garlic and onions are soft and slightly golden. Season with salt and pepper.
- Add tomato paste and stir for 1 minute until well incorporated.
- Sir in potatoes and saute for 5 minutes stirring occasionally.
- Add in tomato puree and let cook for an additional 5 minutes.
- Stir in beans, chickpeas and vegetable broth. Bring to a simmer and reduce heat to low. Cover with lid and let simmer for 12-15 minutes until sauce has thickened and potatoes are fork tender.
- Turn off heat and stir in spinach until wilted.