Chickpea Recipes, Stews + Bean Bowls - April 6, 2022

Persian-Style Herby Beans with Yogurt + Caramelized Onions

Name: Persian-Style Herby Beans with Yogurt + Caramelized Onions
Cook time: 1 h 18 min
Total time: 1 h 18 min
Yield: 4-6
Ingredients: 3 tbsp olive oil; 1 large yellow onion, finely chopped; 3 garlic cloves, crushed; 2 x 700g jar of beans of choice or 4 x 400g tins (you can use any Bold Bean Co for this recipe, even mix up and use two different types); 1 tsp ground turmeric; Coarse salt and freshly ground pepper; 100g green lentils; 1 x big bag baby spinach; 2 bunches coriander, tough stems removed, chopped; 2 bunches parsley, tough stems removed, chopped; 2 bunches dill, tough stems removed, chopped; 2 tbsp fresh lemon juice; 6 tbsp vegetable oil, divided; 1 large yellow onion, very thinly sliced; 250-300g Greek yogurt; 2 tbsp dried mint

Rated 3.2 stars by 18 users

Servings

4-6

Cook Time

1 hour 30 minutes

Author:

Primary Beans

Ingredients

The Beans

3 tbsp olive oil
1 large yellow onion, finely chopped
3 garlic cloves, crushed
2 x 700g jar of beans of choice or 4 x 400g tins (you can use any Bold Bean Co for this recipe, even mix up and use two different types)
1 tsp ground turmeric
Coarse salt and freshly ground pepper

The rest

100g green lentils
1 x big bag baby spinach
2 bunches coriander, tough stems removed, chopped
2 bunches parsley, tough stems removed, chopped
2 bunches dill, tough stems removed, chopped
2 tbsp fresh lemon juice

Toppings

6 tbsp vegetable oil, divided
1 large yellow onion, very thinly sliced
250-300g Greek yogurt
2 tbsp dried mint

Directions

Heat olive oil in a sauce pan add onion with small pinch of salt. Cook, stirring regularly, until onion is tender and golden brown, 16-18 minutes. Add garlic and cook, stirring constantly, 1 minute. Add turmeric, and 1 tsp freshly ground pepper and cook for one minute. Stir to coat. Add your lentils with some water just enough to cover it and cook for 20 minutes.
While you're waiting for your lentils to cook, begin to caramelize the onions: heat 2 tbsp oil in a medium pan over medium-high. Add onion and cook, stirring often, until golden and caramelized, 16-18 minutes. Season with salt and set aside.
Back to the lentils, add your jar of chickpeas, with their beans stock. The soup should be thick. Add spinach, coriander, parsley, and dill and cook until greens are just wilted and have slightly darkened, 4-6 minutes. Stir in lemon juice and season with salt and pepper. Set aside and keep warm.
Prepare the yogurt: Mix yogurt with a pinch of salt in a small bowl.
Prepare the mint oil: Wipe out pan and heat remaining 4 tbsp oil over low. Add mint and remove from heat. Let steep for at least a few minutes until mint oil is fragrant.
Assemble and enjoy: Divide soup among bowls and drizzle with yogurt mixture and mint oil. Top with caramelized onions.