Description
A hearty and healthy zucchini and bean stew that is perfect for a warm meal.
Ingredients
Scale
- 2 large zucchinis
- 2 tablespoons olive oil
- 1 cup onions, chopped
- 4 cloves garlic, minced
- 1 can (15 oz) butter or cannellini beans, drained
- 1 can (15 oz) diced tomatoes
- 3 tablespoons tomato paste
- 2 teaspoons smoked paprika
- 1 teaspoon chili flakes
- 1 cup vegetable broth
- 6 tablespoons tahini
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pan over medium heat. Add chopped onions and cook until soft and translucent. Stir in garlic and cook until fragrant.
- Add sliced zucchini and cook for several minutes until slightly softened and lightly browned.
- Stir in tomato paste, smoked paprika, and chili flakes. Let cook briefly to develop flavor.
- Add diced tomatoes and vegetable broth, mixing well. Stir in the drained beans and bring everything to a gentle simmer.
- Cook until the zucchini is tender and the stew has thickened slightly.
- Stir in tahini until fully incorporated and creamy. Season with salt and pepper to taste. Adjust consistency if needed and serve warm.
Notes
- This stew can be served on its own or with crusty bread.
- Adjust spices according to your heat preference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: vegetarian
- Method: stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg