The Back Yard Lemon Tree

This white bean stew from Meera Sodha makes a great midweek dinner. If you have some canned white beans on hand you can get get dinner on the table in half an hour or so. Simple, sustaining and delicious – you can’t go wrong with that.

Note: If you have some of the spice mix baharat on hand you can use that in place of the spices in this recipe, which makes this bean stew even quicker to bring together.

Iraqi White Bean Stew

Serves 4

• grapeseed, canola or sunflower oil or neutral oil for frying
• 2 onions, finely chopped
• 2 x 400g cans of white bean (drained and rinsed)
• 1 x 400g can of finely chopped tomato
• 1/2 bunch fresh coriander, stalks separated and chopped finely
• zest and juice of one lemon (about 3 tablespoons of juice)
• salt
• 3 teaspoons of baharat OR mix together in a small bowl
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon smoked paprika
• 1 teaspoon allspice
• 1/2 teaspoon ground cumin

1. Heat 3 tablespoons of oil in a heavy based pan. When oil is hot put in one teaspoon of salt, onion and coriander stalks. Turn down heat and fry onion gently for a few minutes then add baharat or bowl of mixed spices to onion mix and continue to fry for another 10 to 15 minutes until onions are soft, dark and fragrant. Take care not to burn the onions, add a splash of water if mix is too dry.
2. When onions are soft and fragrant add white beans, canned tomatoes and 1 cup of water. Bring to a boil, turn down heat and simmer for 10 to 15 minutes until stew thickens and flavours meld. Taste for salt and favours.
3. Before serving mix together 2 tablespoons oil, lemon zest, chopped coriander and juice and 1/4 teaspoon salt.
4. To serve top stew with lemon coriander oil.