Step 1

Heat your oil in a saucepan and then add the sliced onions. Cook on low heat for 15 - 20 minutes, stirring regularly, until the onions are soft and golden brown.

Step 2

Add the garlic, cook for another minute, then stir in the spices, tomato paste, and balsamic. Cook for another 3 minutes so the tomato paste can release its flavour.

Step 3

Tip in the butter beans, followed by the crushed tomatoes and vegetable stock.

Step 4

Stir everything together, and leave to simmer for 15 - 2- minutes.

Step 5

Before serving, top the butter bean stew with your feta sauce and the zhoug hot sauce, adding more fresh parsley if desired.

Step 6

For the feta sauce, simply combine the Greek yoghurt, crumbled feta, and lemon zest in a bowl.

Step 7

For the zhoug, add all ingredients to a blender and blitz into a slightly-textured sauce (don’t over blitz as you won’t get that lovely thick texture).