Tajiny bean stew

Ingredients

Serves 4-5

Olive oil
1 red onion sliced
4 garlic cloves minced
1 tbsp of ginger, finely minced
1/2 a red chili, finely minced
1 good tbsp of organic tomato paste
1 tbsp of ras el hanout
1 tsp of ground cumin
2 carrots diced
4 bell peppers diced
1 courgette cut in chunks
2 cans of butter beans (400g x 2), drained and rinsed
1 can of chopped organic tomatoes (400g)
1 and 3/4 cup of vegetable broth
About 12 green olives cut in 4
1 small Beldi preserved lemon chopped
A good handful of parsley leaves chopped
A good handful of cilantro chopped (with stems)
Salt and pepper to taste

Instructions

1) Heat oil in a dutch oven or deep pot over medium heat. Add onions with a pinch of salt and stir. Add garlic, ginger, red chili and cook until onions are soft. Add tomato paste, ras el hanout, cumin, salt and pepper to taste, stir and cook for 3 min.

2) Add carrots and bell peppers. Stir and cook covered for 7 min. Uncover, add courgettes, beans, and chopped tomatoes and stir. Now add broth and let simmer for more or less 20 min, uncovered, until the consistency
becomes thicker.

3) Stir in olives, and preserved lemon and cook for 3 min. Remove from heat and top with parsley and cilantro.