Three bean, tomato and ajvar stew
Prep time: 25 minsTotal time: 
Three bean, tomato and ajvar stew
Ajvar is a southeastern European relish made up of roast peppers and aubergine. It adds a hint of smokiness and helps create a luscious sauce for this fibre-rich stew
Prep time: 25 minsTotal time: 
Nadine Brown
Nadine Brown
Ingredients
- 2 tbsp olive oil
- 1 onion, finely sliced
- 500g cherry tomatoes
- 1 tbsp tomato paste
- 3 garlic cloves, 2 finely sliced, 1 finely crushed
- 1 x 380g carton SO Organic Chickpeas
- 1 x 380g carton SO Organic Red Kidney Beans, rinsed and drained
- 1 x 380g carton SO Organic Butter Beans, rinsed and drained
- 120g ajvar (we used Odysea Spicy Ajvar)
- 100g baby spinach
- 100g natural Greek yogurt
- 1 tsp lemon juice
- extra virgin olive oil, to drizzle (optional)
To serve
- warm flatbreads, to serve (optional)
Step by step
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Heat the olive oil in a non-stick sauté pan over a medium-high heat. Add the onion and cook for 4-5 minutes until softened and just starting to colour. Add the cherry tomatoes, cover and cook on a low heat for 6-7 minutes, shaking the pan occasionally, until soft and the tomatoes have burst. Uncover and add the tomato paste and sliced garlic, then cook for 1 minute.
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Add the chickpeas along with their liquid, plus the rest of the beans. Bring to the boil then reduce the heat, cover and simmer for 10 minutes. Remove the lid, stir in the ajvar and spinach, and simmer for another 4-5 minutes or until the spinach has wilted. Season to taste.
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In a bowl, combine the yogurt, crushed garlic and lemon juice, then season to taste. Divide the stew among bowls. Top with the yogurt mixture and drizzle with extra virgin olive oil, if using. Serve with flatbreads, if liked, using gluten-free bread if required.
Harissa will also work as a spicy alternative to the ajvar. Start with around 2 tablespoons and up the amount slightly if you like your food spicy.
