Afghan kitchen green stew / bkeila (Ottolenghi)

• 份量: 4 servings
• 准备时间: 35 minutes
• 总时间: 1 hours 10 minutes

配料

80g coriander, plus 20g extra to serve, roughly chopped

30g parsley

600g baby spinach

120ml olive oil, plus extra to serve

1 onion, peeled and finely chopped

5 garlic cloves, peeled and crushed

2 green chillies, finely chopped (pith and seeds removed if you like less heat)

1¼ tbsp ground cumin

1 tbsp ground coriander

¾ tsp ground cinnamon

1½ tsp caster sugar

2 lemons – 1 juiced, to get 2 tbsp, the other cut into wedges, to serve

1 litre vegetable stock (chicken stock would work, too)

Salt

500g waxy potatoes, peeled and cut into 3cm pieces

1 x 700g jar cooked large butter beans (425g drained weight) – BOLD BEAN CO

步骤

Bkeila is a Tunisian Jewish condiment made by cooking lots of spinach in lots of oil for many hours, leaving you with a very dark, intense paste that’s traditionally used to flavour soups and stews. This version is simpler – less oil, fewer hours – but it still delivers on the flavour front. It will keep in the fridge for up to three days or in the freezer for up to a month.

In a food processor, pulse the coriander, parsley and spinach in batches, until finely chopped (or do so by hand), then scrape into a bowl.

Put 75ml oil in a large, heavy-based pot on a medium heat. Add the onion and fry gently, stirring occasionally, for eight minutes, until soft and golden.

Add the garlic, chilli and spices, and cook, stirring regularly, for six minutes. Turn up the heat to high, add the chopped spinach mix and three more tablespoons of oil, and cook, stirring occasionally, for 10 minutes, until the spinach turns a dark green, almost grey colour. You want it to catch a bit, but not to burn, so turn down the heat if need be.

Stir in the sugar, lemon juice, stock and two teaspoons of salt, scraping the bottom of the pan with a spatula as you do so. Bring to a rapid simmer, then lower the heat to medium, add the potatoes and cook gently for 25 minutes, until they are soft all the way through. Stir in the butter beans and cook for five minutes, until warmed through.

Off the heat, stir in the roughly chopped extra coriander, then divide the stew between four bowls. Drizzle over some more oil and serve with the lemon wedges.

备注

In ottolenghi flavour book