Spiced Butterbeans with Peppers, Olives and Feta (Vegetarian/Vegan)

After what feels like a couple of months of indulgence, my body was crying out for some vegetables. This recipe uses cheap ingredients packed with nutrients and flavour to create a satisfying, healthy dinner.

I could honestly just eat bowls of this - like a chunky soup - but you can make it more substantial with grilled chicken, baked fish or charred steak slices. Or go the other way and make this vegan, by simply substituting out the feta for vegan cheese.

Spiced Butterbeans with Peppers, Olives and Feta
Serves 4

oil
1 red onion, sliced
1 brown onion, sliced
3 garlic cloves, finely chopped
3 large tomatoes, chopped
300ml chicken or veg stock
3 mixed colour peppers, chopped
400g tin butterbeans, drained
2 tsp harissa
100g mixed olives, roughly chopped
1 tbsp pomegranate molasses (or sherry vinegar)
100g feta, cut into small cubes
sea salt and freshly ground black pepper

Heat a drizzle of oil in a large pot on a medium heat. Add the onion and a good pinch of salt. Give it a stir and then put on a lid and cook for 10 minutes. Add the garlic and tomatoes to the pan, stir fry for 5 minutes then add the stock and tomatoes. Turn up the heat, bring to a boil then reduce to a simmer and cook for 15 minutes.

Stir in the butterbeans, harissa, olives and molasses/vinegar. Cook for 5 more minutes until everything is warmed through. Season with salt and pepper and then scatter over the feta cheese. Serve simply with pita bread or with your favourite protein.