Iraqi white bean stew (fasoulia)

Amina uses a pre-bought Iraqi seven-spice mix called baharat in her recipe, which you could use instead of the spices in mine. Prep 10 min Cook 30 min Serves 4

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat three tablespoons of oil in a large, heavy-bottomed saucepan on a medium heat. Once hot, add the onions, a teaspoon of salt, the black pepper, cinnamon, allspice, cumin and coriander stalks, and cook, stirring occasionally, for 20 minutes, until soft and dark. Keep an eye on it, because you don’t want the onions or spices to catch.

Step 2

When the mix is soft and sweet-smelling, add the tomatoes, beans and 200ml water, bring up to a boil, then simmer for 10 minutes.

Step 3

In a bowl, mix two tablespoons of rapeseed oil, the coriander leaves, lemon zest and juice, and a quarter-teaspoon of salt.

Step 4

To serve, divide the stew between four bowls and top with a generous spoonful of the coriander and lemon oil.