This recipe is courtesy of Meliz, Meliz Cooks
Meliz of Meliz Cooks is a developer of Mediterranean dishes. We enjoy her use of traditional Middle Eastern ingredients to develop recipes with a Mediterranean flare! What she’s learned and experienced through her Turkish background and Cypriot roots give her dishes the unique edge that we love.
Check out Meliz Your Lebanon Chef Feature Page
- 2 red onions roughly chopped
- 4 celery sticks roughly chopped
- 3 large carrots peeled and roughly chopped
- 4 large Desiree potatoes peeled and roughly chopped
- 1 tablespoon olive oil
- 1 tablespoon sunflower oil
- 3 cloves garlic finely chopped
- 2 teaspoon paprika
- 2 teaspoon smoked paprika
- 2 teaspoon oregano
- 2 sprigs fresh thyme
- 3 tablespoons parsley finely chopped
- 3 tablespoon tomato puree
- 30 oz chopped tomatoes (2 cans, 400g each)
- 5 cups vegetable stock (1.2 liters)
- 1/2 teaspoon salt
- 1 teaspoon ground black pepper
- 30 oz cannellini beans (2 cans, 400g each)
- 1/2 lemon juiced
- Fry the red onions, celery, and potatoes in a mix of 1 tablespoon olive oil, one tablespoon sunflower oil over medium-low heat for 1- minutes (put the led on and stir occasionally)
- Add the finely chopped garlic cloves and all the chopped celery leaves, paprika, smoked paprika and oregano, and thyme as well as 2 tbsp of the finely chopped parsley.
- After a minute or two add the chopped tomatoes, tomato purée and veg stock. Season with salt and black pepper and simmer on a low heat for 40 mins.
- Add the cannellini beans, stir, and if necessary add a little more water if it's looking too thick as it's going to cook for another 30 mins.
- After 30 mins, the stew should have thickened, take off heat, add a good swig of olive oil, the lemon juice and remaining tbsp of chopped parsley and leave for 30 mins or so (with the lid on) so it thickens up a little more.
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