Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 4
Dietary
Vegetarian

From Saturday Kitchen
Ingredients
- 4–6 tbsp olive oil
- 2 slices day-old sourdough, crust removed and broken into pieces
- 1 tsp ras el hanout
- ½ tsp dried chilli flakes
- 3 onions, thinly sliced
- 3 garlic cloves, chopped
- 500g/1lb 2oz spinach
- 2 plum tomatoes, skinned, seeds removed and julienned
- 200g/7oz kidney beans from a tin, drained and rinsed
- 200g/7oz cannellini beans from a tin, drained and rinsed
- 1 lemon, zest and juice
- 2 tbsp bulgur wheat, toasted, to garnish
Method
Heat 1–2 tablespoons of oil in a large frying pan and fry the sourdough until crisp. Toss in the ras el hanout and half the chilli flakes.
In a separate lidded frying pan, heat 1–2 tablespoons of oil and cook the onions, garlic and remaining chilli flakes for around 20 minutes or until caramelised and golden. Add the spinach and tomatoes, place a lid on and cook for 2 minutes. Stir in the beans and drizzle over the remaining olive oil and lemon juice.
Garnish with the bulgur wheat, toasted sourdough and lemon zest and serve.