Oriental bean stew

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Clean, wash and cut the beans diagonally into pieces. Bring the stock to the boil, add the beans and cook for about 15 minutes. In the meantime peel and roughly dice the onion. Peel garlic and chop finely.

2. 2

   Wash the tomatoes, dab dry and cut into slices. Wash parsley, dab dry and cut into fine strips, except for a little garnish. Drain the chickpeas. Pour the beans onto a sieve and collect the broth.

3. 3

   Dry out the pot and heat the olive oil in it. Add the onion to the hot oil and fry until it begins to brown. Add the tomatoes, garlic and oregano, braise briefly and season with salt and pepper.

4. 4

   Deglaze with broth, add beans and chickpeas. Bring to the boil and simmer covered again for about 5 minutes. Crumble the feta cheese and mix with half of the parsley. Add the remaining parsley to the stew and season with salt and pepper.

5. 5

   Arrange bean stew in deep plates and sprinkle with sheep's cheese and parsley mixture. Garnish with fresh oregano. Serve with flatbread.

Nutrition Facts

KCAL
370 kcal

CARBS
38 g

FATS
15 g

PROTEINS
16 g