So I realised I have an #InstagramHusband but not in the traditional sense, more in the 'he waits patiently for me to put the rice in a ring and take photos before he gets to eat' kind of way!
I'm also blessed with super supportive friends and family like @ms.anita who gifted me some beautiful crockery!
This recipe is an easy and delicious stew/curry and due to the addition of lemon it make it bright and light for a perfect protein packed lunch rather than one thats heavy and bogs you down.
Spinach & Stewed beans
Makes enough for 4
~ 2 tbsp olive oil
~ 1 small onion
~ 5 Garlic cloves
~ 200g Spinach
~ 3 - 4 Cups Tomato Sauce
~ 1 can Cannellini / Navy Beans/ Chickpeas
~ 1/2 lemon (zest and juice)
~ 100g Goat Cheese or Feta Cheese
~ Salt, Chili Flakes, Italian Herbs, Pepper
Saute your Onion and Garlic in olive oil, till translucent and turning golden on the edges. Add the Spinach in and cook till it's wilted and the water is cooked out
(For the tomato sauce, I always have a batch of sauce made and frozen, so i just use that or you can use store bought marinara sauce and it will work perfectly! You can also whip up a quick batch of tomato sauce in the oven using the recipe in my Stories!)
Add in the Tomato sauce into the pot with the spinach mixture. I used Cannelini beans, you can use chickpeas as well! (I used canned beans, if you are using dry beans, make sure to cook them before you add them to the stew)
Add the beans in and let it cook on a low simmer for about 5-10 mins
Taste and add salt, pepper, chili, italian herbs and lemon to finish the stew! Top with a little bit of crumbled goat cheese or feta (Adds a salty tangy creaminess to the dish) and serve with rice or quinoa.
This light stew is definitely going into rotation in our house, let me know if you add it to yours too!
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