Moroccan Butter Bean Stew
with Veggies & Garlic Tortilla Flatbreads
- Gluten
- Soy
- Wheat
- Almond
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
Inspired by 'harira', a traditional North African soup brimming with legumes, veggies and fresh herbs, this is no humble stew! Simmer all the goodness with creamy coconut milk and our chermoula spice blend, and scoop it up with golden, crispy flatbreads, straight from the oven.
Ingredients
3 clove
garlic
1 bag
silverbeet
1 bag
green beans
1 bag
soffritto mix
1 packet
tomato paste
1 sachet
chermoula spice blend
(May be present: Soy)
1 tin
coconut milk
1 packet
vegetable stock pot
1 tin
butter beans
1 pinch
chilli flakes
6
mini flour tortillas
(Contains: Gluten, Soy, Wheat May be present: Milk, Soy)
1 packet
flaked almonds
(Contains: Almond May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut)
1 bag
parsley
Not included in your delivery
olive oil
Ā½ cup
water
30 g
plant-based butter (for the sauce)
Utensils
Cooking Steps
ā¢ Finely chop garlic. Roughly chop silverbeet. Trim and halve green beans. ā¢ In a large saucepan or deep frying pan, heat a drizzle of olive oil over medium-high heat. Cook soffrito mix, stirring, until softened, 3-4 minutes. ā¢ Add tomato paste, green beans, chermoula spice blend and 1/2 the garlic and cook until fragrant, 1-2 minutes.
ā¢ Add the water, coconut milk, vegetable stock pot and butter beans (including the liquid from the tin!). Cook, stirring, until slightly thickened, 3-4 minutes. ā¢ Stir in silverbeet and the plant-based butter. Cook until silverbeet is just wilted, 1-2 minutes.
TIP: The liquid from the butter bean tin helps the stew thicken up!
ā¢ Meanwhile, combine a pinch of chilli flakes (if using), a drizzle of olive oil and remaining garlic in a small bowl. ā¢ Place mini flour tortillas on a lined oven tray. Brush with garlic oil mixture, then bake until golden and crispy, 5-8 minutes.
TIP: If your oven tray is crowded, divide the tortillas between two trays.
ā¢ Divide Moroccan butter bean stew between bowls. Sprinkle with flaked almonds and torn parsley leaves. ā¢ Serve with garlic tortilla flatbreads. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour:Ā The chermoula spice blend delivers warm, aromatic depth that most customers loved, though some found the overall flavour mild or the spice blend overpowering on its own.
- Ease of prep:Ā Most found this a quick, straightforward one-pot cook, though a few noted the recipe card omits the oven temperature and preheat step for the flatbreads.
- Suggestions:Ā Several customers boosted the stew by adding chilli flakes, extra seasoning, or a squeeze of lemon; some added chicken, lamb, or tofu, while others stirred in diced sweet potato or pumpkin. A few found using one tin of butter beans rather than two better suited their taste, and some reduced the water slightly to achieve a thicker consistency. Watch the tortillas closely in the oven ā some customers found they burned quickly and recommended shorter cooking time or lower heat.
- Leftovers:Ā Many customers noted the stew tasted even better the next day, and several added extra beans or rice to stretch it into a satisfying lunch.
- Portions:Ā Most found the serves generous and filling, though a small number felt the dish ran a little light on vegetables or protein for a hearty meal.
