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Middle Eastern spiced bean and date ragout (v, lf, gf)

An easy meal to jazz up mid-week dinners!

Serves 4.


Author: Bite-sized thoughts.

Original post (with pictures) here.


Drizzle olive oil

1 large brown or red onion, diced

2 cloves garlic, crushed

1/4 tsp dried powdered cinnamon

1/2 tsp dried powdered ginger

1/2 tsp garam masala

1 tsp paprika

1/4 cup + 1/4 cup water

2 tbsp lemon juice

4 medium carrots, diced

2 peppers, diced

2 cups cooked beans (I used borlotti but haricot / navy, chickpeas or kidney beans would also work well)

2/3 cup dates, chopped

Rice, to serve 4


1. In a large pan, preferably one that has a lid, saute the onion and garlic in the  olive oil over medium-high heat. When the onion is golden and fragrant, add the spices and saute for a further minute.

2. Add 1/4 cup water, lemon juice, carrots and peppers to the pan and reduce heat to medium-low. Allow to cook for 20 to 30 minutes, covered if possible, stirring occasionally.

3. Add the cooked beans and dates as well as extra water as needed (the mix should be quite thick but I found I needed nearly 1/2 cup water over the cooking time). Keep over very low heat for a further 5 to 10 minutes before serving with the rice.