Gigantes Plaki
If you have not heard of Gigantes Plaki before, then you are in for a treat. It is a quick and easy dinner that is bursting with flavour.
Servings: 2 servings
Calories: 313kcal
Ingredients
- 400 g of Butter beans drained
- 1 tablespoon of Olive oil
- 3 Shallots peeled and diced
- 2 Garlic clove peeled and crushed
- 2 tablespoon of Tomato puree
- 400 g of Chopped tomatoes canned
- 1 pinch of Sea salt and ground black pepper
- 1 pinch of Cinnamon
- 0.5 teaspoon of Dried oregano
- 0.5 teaspoon of Dried thyme
- 5 g of Fresh parsley finely chopped
- 40 g of Feta crumbled
- 200ml Vegetable stock
Instructions
- Heat 1 tbsp of Olive oil in a large pan and then add 3 Shallots and 2 Garlic clove. Soften for 2-3 minutes and then add 2 tbsp of Tomato puree and stir in.
- Add 400 g of Butter beans, 0.5 tsp of Dried oregano, 0.5 tsp of Dried thyme, 1 pinch of Cinnamon and 1 pinch of Sea salt and ground black pepper. Add 400 g of Chopped tomatoes and stir.
- Add 200ml Vegetable stock and then cook on a simmer for 10 minutes.
- Transfer to a large bowl and top with 5 g of Fresh parsley and 40 g of Feta (crumbled).
Notes
- Try to use the best quality tinned tomatoes that you can, as they are the base of the sauce. Inexpensive tomatoes are too watery and you get a thin sauce rather than the rich thick one that we are going for.
- We also like added in some chopped kalamata olives which really boost those Greek flavours.
- You can swap the parsley for dill, which you will also find in a lot of Greek cuisine.
Nutrition
Serving: 1portion | Calories: 313kcal | Carbohydrates: 44g | Protein: 16g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 18mg | Sodium: 1212mg | Potassium: 1060mg | Fiber: 14g | Sugar: 9g | Vitamin A: 632IU | Vitamin C: 28mg | Calcium: 242mg | Iron: 7mg
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