Iraqi bean Stew

I found this recipe in a newspaper and as I love middle eastern food, I thought I would make this for my lunch box. It’s one of those easy recipes, where you can open some cans and throw it in a pot alongside cooking supper, being all store cupboard ingredients. The result is a tasty lunch, which has the redeeming qualities in being vegan, nutritious and waist line friendly!

WINE NOTE: Now a workday lunch is not supposed to have a wine pairing, but if you are having this for supper or on a weekend, then an Italian red would pair nicely, such as a Sangiovese or Nebbiolo.

Cooking spray
2 Onions finely choppped
1/2tsp Himalayan salt
1/2tsp fresh ground black pepper
1/2tp ground cinnamon
1 tsp ground all spice
1/2tsp cumin
Small pack of cilantro (fresh coriander) leaves only finely chopped
1 can chopped tomatoes
2 cans cannellini beans, drained & rinsed
200ml water
Drizzle of lemon oil

Spray a small dutch oven or large saucepan and saute the onions until soft
Add the seasoning and spices and cook for another minute
Pour in the tomatoes, beans , water and add the cilantro leaves.
Bring to a boil then simmer for 10 minutes.

Drizzle over the lemon oil to serve.