Extra virgin olive oilPlus extra for finishing~3 tbspest.
OnionChopped1 yellow onion
GarlicMinced2 cloves
CarrotsDiced3
Canned cannellini beansDrained and rinsed3 cans
Tomato2 cans (15 oz)
Ground coriander1 tsp
Ground cumin½ tsp
Sweet paprika½ tsp
Aleppo pepper (Turkish pepper flakes)Slightly sweet, smoky, with a kick½ tsp
Kosher salt~1 tspest.
Black pepper~½ tspest.
Water or brothAdd a little if stew looks too thick~4 cupsest.
Fresh parsleyChopped, for garnish3 tbsp
LemonJuiced, half a lemon½
Steps
1
Heat olive oil in a pot over medium-high heat until shimmering.
2
Add the onions with a pinch of salt and sauté for 4-5 minutes until softened.
3
Add the garlic and cook briefly, then stir in the carrots. Season with more salt and pepper and cook a few more minutes until everything softens.
4
Add the drained and rinsed cannellini beans, followed by the tomato.
5
Lower the heat and season with ground coriander, cumin, sweet paprika, and Aleppo pepper, then adjust with salt and pepper to taste.
6
If the stew looks too thick, stir in a splash of water or broth to loosen it.
7
Stir everything together and bring to a boil, then reduce heat, partially cover, and simmer for about 20 minutes until the beans soften slightly and flavors meld.
8
Just before serving, stir in fresh parsley and the juice of half a lemon to brighten the flavors.
9
Ladle into bowls, drizzle with a bit more olive oil if desired, and serve.
PrimedTableBETA
