Spinach and butter bean stew with toasted pine nuts

Cook time: 40 minutes

• 200g jasmine rice, steamed or boiled
• 8 tbsp extra-virgin olive oil
• 40g (3 tbsp) pine-nuts, toasted
• 2-3 onions, peeled and chopped
• 7 garlic gloves, peeled and minced
• 3 tsp ground all-spice
• 2 tbsp ground corriander
• 3 x 400g tins of butter beans, drained
• 900ml vegetable stock
• 1 box vegan chicken pieces
• 1 box chestnut mushrooms
• 750g baby leaf spinach
• 1.5 tsp fine sea salt
• 1 lemon juiced

1. In a large casserole or saucepan, heat a tablespoon of the oil over a medium heat and, once hot, add the pine nuts. Stir for about three minutes, until golden brown, then scoop out on to a plate using a slotted spoon.


2. Add another two tablespoons of oil to the pan and, when hot, add the onion and cook for 10 minutes, until soft and browned.


3. Then add chicken and muchrooms, cook for another 5 minutes.


4. Add the garlic, allspice and ground coriander, cook for another five minutes (turn down the heat, if need be, so the mixture doesn't catch), then add the butter beans and stock and bring to a boil.


5. Handful by handful, add the spinach to the pan - at first, it will look as if it will never all fit in, but it will eventually wilt down. Once the spinach has wilted, add the salt, stir and cook on a low heat for about 10 minutes, until the beans are super-soft and the spinach is rich, soft and dark green in colour.


6. Stir through the lemon juice, finish with a big glug of extra-virgin olive oil (about three tablespoons), sprinkle over the pine nuts and serve with steamed or boiled rice.