Eastern Bean Stew - prep 10 mins, cooking 50 mins, serves 12

Adapted from none other than Yotam Ottolenghi, this is one of my favourites...

Ingredients

2 tins chickpeas, drained

2 tins butterbeans, drained

3 onions, diced

5 garlic cloves, minced in the garlic crusher

1 tsp turmeric

450g yellow split peas

4 litres chicken stock

70g parsley, chopped

30g dill, chopped

70g coriander, chopped

300g fresh baby spinach

200g spring onions, sliced

3 tablespoons of white wine vinegar

juice of 4 limes

Method

In a large cooking pot, add a small amount of olive oil and sweat the diced onions and garlic over a low heat for up to 10 minutes.

Stir in the turmeric.

Add the chickpeas, butterbeans, split peas and stock to the pan and simmer for 30minutes.

Add the herbs, spinach, spring onions and white wine vinegar and cook for 15 more minutes.

At the very end, add the juice of the 4 limes and stir well.