I regularly make a chickpea stew – mainly because it's so tasty, but also because it's a great base for whichever roasted vegetables you enjoy eating, such as tomatoes and peppers. You can also easily adapt it by adding herbs and spices, such as harissa paste.
In this recipe, I'm using butter beans instead, which work so beautifully, especially with zesty roasted courgette served on top. It‘s a light stew that's perfect for those less-than-warm spring and summer nights we get in the UK: comforting but fresh at the same time.
I like to use good-quality beans and chickpeas that come in jars, but tinned will work just fine. If you have the time, soaking dried beans overnight is even better.
I also like to use a home-made or good-quality vegetable stock, but failing that I'll use vegetable bouillon powder. It's quick and easy to use, and still tastes delicious.
For the butter beans
2 x 600g jars or 3 x 400g tins butter beans, drained and rinsed (or 600g dried beans, soaked overnight and drained)
2 litres vegetable stock
1 clove garlic, peeled and bashed
Few springs fresh thyme
2 tbsp extra virgin olive oil
For the courgettes
6-8 good sized courgettes – mixed colours, if you can get them
1 lemon, sliced into four thick slices
6 cloves garlic, skin left on and bashed
Few sprigs fresh thyme
Light olive oil
½ cup pine nuts, toasted
A few handfuls of whichever fresh herbs you like, such as basil, oregano, thyme, mint and flat leaf parsley, roughly chopped.
Extra virgin olive oil
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