Lemony Potato & Bean Stew

Lemony Potato & Bean Stew

What’s better on a cold autumn evening than a piping hot, good for the soul, stew?

I can’t think of anything i’d want more!

This is the perfect recipe for a hearty meal after a busy day. Just a few simple ingredients that are so satisfying and make your taste buds sing. A bowl of this is kind of like a hug for your insides if I’m totally honest. Maybe the flavours are just nostalgic for me…

It’s kind of a hybrid of two dishes; balila, a chickpea breakfast plate, and ‘batata m’al’asa’, a potato and chickpea stew which is served with rice. All 3 dishes are made of staple ingredients and simple cooking processes. This stew is easy to make in that, unlike a traditional stew which you’re told to simmer for hours on end, it’s ready before you’ve finished an episode of your favourite show.

When you’re trying to cook with speed you want to use flavours that needn’t be tampered with and lend themselves well to simplicity and minimal effort.

I mean, lemon, parsley and cumin, is there even a better combination?

Serves - 4

Prep - 5 mins

Cook - 20 mins


  • 4 tbsp olive oil

  • 3 cloves garlic

  • 350g potato (2-3 regular potatoes/baby potatoes)

  • 1 tin chickpeas

  • 1 tin cannellini beans

  • Juice of 1 lemon

  • 1 tsp ground cumin

  • handful parsley

  • Salt and pepper to taste


  1. Roughly chop the garlic, and saute in the olive olive oil with a pinch of salt until soft

  2. Add the potatoes, chopped into large cubes, and cover, leaving to cook for about 10 mins, tossing halfway

  3. Add in the chickpeas, beans, and add around 2 cups of water, or until they’re just covered, simmer for 10 mins

  4. Add in the lemon, cumin, salt and pepper, and simmer for 10 more mins until the stew has thickened a little

  5. Add in the parsley, and extra pepper and/or chilli flakes

  6. Serve with toasted bread