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Greek Style Slow Cooked Veg & Beans

This simple recipe has all the comfort! Fragrant beans and veg, slow-cooked in heaps of fresh herbs, lemon and tomato, with extra virgin olive oil and a big dollop of coconut yoghurt. Drizzle your fresh herb dressing on top and voila! A delicious, hearty meal with all the trimmings and deliciousness!

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Ingredients

Eggplant, Chickpeas, Basmati rice, Carrots, Zucchini, Crushed tomatoes, Stock, Chimichurri sauce, Onion, Green capsicum, Black beans, Coconut yoghurt, Parsley, Garlic, Olive oil, Rice bran oil, Sea salt, Bay leaves, Paprika, Oregano

Preparation and storage notes

Storage: Keep refrigerated, store at 5°C or below. Use within 4 days of delivery days.

Oven: Remove lid, cover with foil and heat in preheated 180°C oven for 15-20 min.

Microwave: Remove plastic lid and microwave on high 2-3 min. Ensure meal is heated through, stir well and enjoy.

Suitable to Freeze: Once frozen, consume within 3 months. Defrost in refrigerator and use with 24 hours. Do not refreeze.

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