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40 mins

Gigantes Plaki (a Greek stew of carrots, dill and butter beans)
A great mezze dish - as good served cold as it is hot, and great for picnics or potlucks. Whilst you've got the oven on for this dish, you could also make a side dish of spicy roast potatoes. Simply cube 2-3 large potatoes in olive oil, a good pinch of salt, and a ground spice mix (made of 1 tsp each black pepper, smoked paprika, coriander and 1/2 tsp cinnamon). Simply roast until crisp and dress with 1-2 tbsp lemon juice and 2 tbsp finely chopped parsley.

Posted by Chef Smee from London, United Kingdom • Published See Chef Smee's 11 projects »

  • Step 1

    Preheat your oven to 180°C. In a large, lidded pot, fry the onions and a pinch of salt in olive oil until clear. Then add the garlic for a further 30 secs (do not let brown), then add carrot. Put a lid over the pan and allow to cook on a low heat until the carrots are soft - about 12-15 minutes.

  • Step 2

    Add the tinned tomatoes and the puree, a good pinch of salt and pepper, and simmer for a few minutes. Then stir in the butter beans and the dill.

  • Step 3

    Transfer everything to a baking dish and back for 30-40 minutes, until the tomato sauce has reduced. Remove from the oven, stir in the red wine vinegar, the crushed garlic clove. Taste for seasoning, add more vinegar, salt, or fresh dill as required, and serve.

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