Smoky bean stew finished with tangy feta and yoghurt. The homemade two-ingredient flatbreads almost steal the show.
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Serves
4
Parsley
Garlic
Smoked Paprika
Chopped Tomatoes
Drained Butter Beans
Vegetable Stock
Kale
Lemon
Yoghurt
Feta
For The Flatbreads:
Self Raising Flour
Full-Fat Yoghurt
Olive Oil
Salt
Black Pepper
Serves
4
Parsley
Garlic
Smoked Paprika
Chopped Tomatoes
Drained Butter Beans
Vegetable Stock
Kale
Lemon
Yoghurt
Feta
For The Flatbreads:
Self Raising Flour
Full-Fat Yoghurt
Olive Oil
Salt
Black Pepper
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Step 1.
Finely chop the parsley stalks and pick the leaves. Add a generous glug of olive oil into a large saucepan. Grate the garlic straight into the pan, add in the smoked paprika and parsley stalks. Place on a medium heat, cook stirring for 1 min. Then, add the chopped tomatoes, the butterbeans, and your stock. Let it simmer for 20-25 mins.
Step 2.
Meanwhile, make the flatbreads. Add the self-raising flour and yoghurt into a bowl with 1 tsp of salt. Using your hands, mix together until a dough forms – it will be very sticky so don't worry! Liberally flour a clean surface and portion the dough into 6 balls. Flatten and roll out the balls until 1cm thick, you don't have to be super neat here.
Step 3.
Place a frying pan over high heat, cook the flatbreads in the hot dry pan on both sides until fluffy and golden brown spots appear, 2-4 mins. Transfer to a plate, lightly brush with some olive oil and season with salt. Continue doing this until no more dough is left, stack the flatbreads on top of each other.
Step 4.
When the stew is done simmering, add in the kale and stir until wilted, 3-5 mins.
Step 5.
Serve the spicy butter bean and kale stew into bowls, top with the remaining yoghurt, and a drizzle of olive oil. Crumble over some feta and finish with a scattering of parsley leaves and a good squeeze of lemon. Serve with a flatbread per person.
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