RUSTIC BEANS & SPINACH WITH GARLIC YOGURT

Rustic beans & spinach with garlic yogurt image

Enjoy all 5 of your 5-a-day in one tasty, gluten-free vegetarian stew, topped with garlic yogurt and paprika. You'll also get a dose of calcium, folate, fibre, vitamin C and iron

Provided by Sara Buenfeld

Time 50m

Number Of Ingredients 15

Ingredients

2 tbsp rapeseed oil
1 large onion , halved and sliced
170g carrots , cut into small chunks
5 garlic cloves , 3 finely sliced and 2 crushed
1 tbsp sherry vinegar
1 red pepper , deseeded and chopped
½ tsp vegetable bouillon powder , made up to 250ml with boiling water
2 rosemary sprigs
1 tbsp smoked paprika , plus a pinch to serve
150g whole cherry tomatoes
1 ½ tbsp tomato purée
400g and 210g cans butter beans , drained
2 x 120g pots bio yogurt
160g baby spinach
squeeze lemon (optional)

Steps:

Heat the oil in a large pan and fry the onion, carrots and sliced garlic, stirring frequently for 10 mins until the veg starts to caramelise. Pour in the sherry vinegar, allowing it to sizzle in the heat, then add the pepper, bouillon, rosemary, paprika, cherry tomatoes, tomato purée and beans, and cook for 15 mins. Meanwhile, stir the yogurt and crushed garlic together.
Stir the spinach into the pan and cook until wilted, adding a splash of water if you need to. Add some lemon juice to taste if you like, then serve in bowls topped with a dollop of the yogurt, a pinch of paprika and a good grinding of black pepper.

Nutrition Facts : Calories 554 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 34 grams sugar, Fiber 23 grams fiber, Protein 26 grams protein, Sodium 0.9 milligram of sodium