2 cups of mixed bean, hydrated overnight
1 Spanish onion, finely chopped
2x400g tin of organic salted reduce tomatoes
2 tsp. of cinnamon
1 tsp. chilli flakes
2 tsp. of cumin
1 tbsp. of honey
2 cloves of garlic, crushed
2 tsp. of ginger powder
2 bay leaves
½ – 1 litre of stock
½ a cup of flat leaf parsley, finely chopped
4 tbsp. feta cheese
1 tsp. olive oil
In a medium sized saucepan, sauté the onions, garlic, ginger, chilli, cumin and cinnamon until it is golden brown.
Add the tinned tomatoes, beans, honey and ½ to 1 litre of stock depending on preferred consistency. Simmer for a further 30 – 45 minutes.
Once cooked add the flat leaf parsley and sprinkle with feta cheese.
Season to taste.