This hearty stew of red beans and tomatoes bursts with flavours from the Middle East.
It's perfect served on a bed of chewy bulgur wheat for a traditional finish.
Cook the bulgur wheat in a pot of boiling water for 15 minutes or follow the packet instructions. Then, drain and set aside.
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Meanwhile, heat the oil in a skillet and sizzle chopped onions with crushed garlic, coriander, and allspice.
Next, add the tomatoes, beans, sumac, salt and pepper. Then, cover with water and simmer the stew for 12 minutes.
Now, add fresh spinach and cook for 5 more minutes.
Finally, drizzle the fasolia with lemon juice, serve it on a bed of bulgur wheat, and garnish with fresh parsley.
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