Middle Eastern Butter Bean Soup
with Dukkah & Garlic Tortilla Flatbreads
Take your tastebuds to the Middle East with this hearty plant-based dish that delivers in the flavour, texture and aroma departments. Simple steps, like roasting the veggies to bring out their natural sweetness, and dusting the flatbreads with nutty dukkah before crisping them up in the oven, are what makes all the difference.
The recent harsh weather conditions have impacted the zucchini grown by our farmers. The quality and freshness is still the same, but they may be a little smaller than usual.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
zucchini
1
carrot
1 sachet
dukkah
(Contains: Sesame, Almond; May be present: Gluten, Milk, Peanuts, Soy, Wheat, Brazil nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut.)
1 tin
butter beans
2 clove
garlic
6
mini flour tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 packet
tomato paste
1 sachet
chermoula spice blend
(May be present: Soy.)
1 box
diced tomatoes with garlic & onion
1 packet
vegetable stock pot
1 bag
baby spinach leaves
1 bag
parsley
Not included in your delivery
olive oil
40 g
plant-based butter (for the sauce)
1 tsp
brown sugar
¾ cup
water
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut zucchini and carrot into bite-sized chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, sprinkle with some dukkah (save a generous pinch for the flatbreads!) and season with pepper. Toss to coat. • Roast until tender, 15-20 minutes.
• While veggies are roasting, drain butter beans. Finely chop garlic. • Microwave plant-based butter and garlic in a small bowl for 10 second bursts or until melted. Stir to combine. • Place mini flour tortillas on a second lined oven tray. Brush with 1/2 the garlic butter and sprinkle with reserved dukkah, turning to coat.
• In a large saucepan, heat a drizzle of olive oil over a medium-high heat. • Cook butter beans, tomato paste and chermoula spice blend, stirring, until fragrant, 1-2 minutes. • Add diced tomatoes with garlic & onion, vegetable stock pot, brown sugar and the water. Bring to a simmer and cook until slightly thickened, 8-10 minutes. • When soup is halfway through cooking, bake flatbreads until golden and crispy, 5-6 minutes. • When soup is done, stir through baby spinach leaves, roasted veggies and remaining garlic butter. Season to taste.
• Divide Middle Eastern butter bean soup between bowls. • Sprinkle with torn parsley. • Serve with dukkah and garlic flatbreads
