Soups & Stewsdeliciouslyella
Roasted Vegetable & Butter Bean Stew
This roasted vegetable and butter bean stew is a great dinner for a cool, winter evening. It's packed full of flavour thanks to the miso, sun-dried tomatoes and mixed herbs, while the coconut milk and tahini create a thick, creamy texture. We love to serve this with a side of green salad and a large dollop of hummus.
👥 4 Servings⏱️ Prep & Cook: 50 min🔥 Cook: 50 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pan
📝 Preparation Steps
1
Preheat oven to 210°C / 190°C fan / 375°F.
2
Place the aubergine chunks into a large baking tray and mix with a drizzle of olive oil and a pinch of salt. Cook for 30–⏱️ 35 minutes until the aubergines begin to soften.
drizzle of olive oilaubergines2
3
Place a large pan over a medium heat and add a drizzle of olive oil. Once warm, add the diced onion, garlic and pinch of salt. Mix well and leave to cook for 5–⏱️ 10 minutes until soft.
drizzle of olive oilgarlic3 cloves
4
Once the onions are soft, add the mixed herbs, chopped sun-dried tomatoes and drained butter beans, mix well and cook for a few minutes.
sun-dried tomatoes3.5 oz
5
After a few minutes, add the tomato purée, miso paste, tahini, maple syrup and coconut milk. Mix well and leave to simmer for 10–⏱️ 15 minutes until the mixture forms a thick, hot stew — if it becomes too thick, mix through a dash of almond milk or water.
tomato purée2 tablespoonstahini1 tablespoonmaple syrup1 teaspoon
6
Once the aubergines are cooked, remove from the oven and stir through the stew, along with the spinach. Cook for a few minutes to heat everything though, allowing the spinach to wilt before serving.
aubergines2
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