Three bean, tomato and ajvar stew

Ingredients

• 2 tbsp olive oil
• 1 onion, finely sliced
• 500 g 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
• 120 g ajvar (we used Odysea Spicy Ajvar)
• 100 g baby spinach
• 100 g natural Greek yogurt
• 1 tsp lemon juice
• extra virgin olive oil, to drizzle (optional)
• warm flatbreads, to serve (optional)

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.