Gigantes Plaki
2 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 400 g Butter beans (drained)
- 1 tbsp Olive oil
- 3 Shallots (peeled and diced)
- 2 Garlic clove (peeled and crushed)
- 2 tablespoons Tomato puree
- 400 g Chopped tomatoes (canned)
- 1 pinch Fine sea salt and ground black pepper
- 1 pinch Cinnamon
- 0.5 tsp Dried oregano
- 0.5 tsp Dried thyme
- 5 g Fresh parsley (finely chopped)
- 40 g Feta (crumbled)
- 200ml Vegetable stock
Method
- Heat 1 tbsp Olive oil in a large pan and then add 3 Shallots and 2 Garlic clove. Soften for 2-3 minutes and then add 2 tbsp Tomato puree and stir in.
- Add 400 g Butter beans, 0.5 tsp Dried oregano, 0.5 tsp Dried thyme, 1 pinch Cinnamon and 1 pinch Sea salt and black pepper. Add 400 g Chopped tomatoes and stir.
- Add 200ml Vegetable stock and then cook on a simmer for 10 minutes.
- Transfer to a large bowl and top with 5 g Fresh parsley and 40 g Feta (crumbled).