Protein Rich, Main course, Whole Food Plant Based, African, Tunisia

Tunisian-Style Greens and Beans

by Amira Haddad

A vibrant, balanced stew that celebrates deep, aromatic spices without overwhelming the palate. This recipe offers a beautiful harmony between earthy greens and protein-packed beans, finished with a touch of heat.

Total Time

30 mins

Difficulty

Easy

Translate this page to your language!

Chinese (Traditional)

Simple Tasty Recipes

Ingredients for 3 Servings

3 tablespoons

vegetable oil
1

medium onion, sliced
2-3 cloves

garlic, minced
1 teaspoon

ground coriander
1/2 teaspoon

salt
1/4 teaspoon

crushed chile flakes
4 cups

chopped greens (beet greens or Swiss chard)
1 cup

diced tomatoes with juices
1 cup

cooked beans (garbanzos recommended)
1/2 cup

bean cooking water (or vegetable broth)

Time

Preparation Time

15 mins
Cooking Time

15 mins
Total Time

30 mins

Goes Great with

Algerian Rice Salad

Injera (Ethiopian Flat Bread)

Power Greens Salad

falafel, kale, tofu

VEGAN ENERGY FRIED RICE

corn, Curcumin, lotus, Lotus seed, rice

Moroccan Carrot Salad With Orange Blossom Water

Method

Heat the vegetable oil in a large skillet over medium heat. Add the sliced onion and sauté until softened and translucent.
Stir in the minced garlic, ground coriander, salt, and crushed chile flakes, cooking for about 1 minute until fragrant.
Add the chopped greens to the skillet. Allow them to cook down; the residual water from washing the greens will help them steam perfectly.
Once the greens have wilted, stir in the diced tomatoes (with their juices), the cooked beans, and the 1/2 cup of bean cooking water.
Simmer the mixture for 10 to 15 minutes, stirring occasionally. Ensure the final consistency is slightly saucy but not soupy, adding a splash more liquid if needed.

Notes:

For the best flavor, use high-quality extra virgin olive oil if possible. If you don't have bean cooking water, a high-quality vegetable stock works perfectly to build depth of flavor. Feel free to swap garbanzos for white cannellini beans for a creamier texture.