Serves two as a main accompanied by side dishes, or four as part of a meze spread.
One small carrot, peeled and finely chopped
One onion, finely chopped
1 tbsp olive oil
2 cloves garlic, minced
1 stick celery, finely chopped
One packet of chopped tomatoes
A pinch of cinnamon
Salt and pepper
One bay leaf
1/2 tsp paprika
One can of cooked butter beans, drained and rinsed
A handful of fresh parsley, chopped
Heat the olive oil in a non-stick pan with a lid over a low heat, and gently fry the onion until soft and translucent. Add the carrot, celery and garlic and fry until softened. Add the chopped tomatoes, bay leaf, cinnamon, paprika and a good pinch of salt and pepper, and simmer for 20 minutes, or until the tomatoes are completely cooked. Stir in the butter beans and the parsley and cook over a low heat until the whole dish is piping hot, then serve immediately and enjoy!