Middle Eastern-style beans

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 4

Dietary
Vegetarian


By Matt Tebbutt
From Saturday Kitchen

Ingredients

  • 4–6 tbsp olive oil
  • 2 slices day-old sourdough, crust removed and broken into pieces
  • 1 tsp ras el hanout
  • ½ tsp dried chilli flakes
  • 3 onions, thinly sliced
  • 3 garlic cloves, chopped
  • 500g/1lb 2oz spinach
  • 2 plum tomatoes, skinned, seeds removed and julienned
  • 200g/7oz kidney beans from a tin, drained and rinsed
  • 200g/7oz cannellini beans from a tin, drained and rinsed
  • 1 lemon, zest and juice
  • 2 tbsp bulgur wheat, toasted, to garnish
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