Yemeni Fasolia White Bean Stew

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 carrot, diced
• 4 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• 1/2 teaspoon ground coriander
• 1 can (14 ounces) crushed tomatoes
• 2 cups low-sodium vegetable broth
• 2 cans (15 ounces each) cannellini beans, drained
• 1 teaspoon kosher salt
• 1 tablespoon lemon juice
• 1/4 cup chopped cilantro
• Warm flatbread, for serving

Steps

1. Heat oil in a Dutch oven over medium heat. Cook onion and carrot for 6 minutes until softened.
2. Add garlic, cumin, paprika, and coriander; cook for 30 seconds.
3. Stir in tomatoes, broth, beans, and salt. Bring to a simmer.
4. Mash a small portion of the beans against the side of the pot to thicken the broth.
5. Simmer uncovered for 12 minutes, then stir in lemon juice and cilantro.
6. Serve hot with warm flatbread.

Allergen note: Contains wheat if served with flatbread.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.