Bean and vegetable stews are a common dish eaten throughout Greece. This flavorsome stew originates from the Greek island of Crete.

3 tablespoons extra virgin olive oil
1 red onion—finely chopped
½ red pepper (capsicum)—diced
1 zucchini (courgette)—sliced into thin rounds
3 cloves garlic—finely chopped
1¼ cups vegetable stock
14 oz (420g) canned tomatoes—chopped
2 tablespoons tomato paste
¼ teaspoon dried oregano
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
1 cup bulgur
1 cup canned lima beans (butter beans)—rinsed and drained
1 bunch spinach—stalks trimmed and leaves roughly chopped
2 tablespoons finely chopped fresh flat-leaf parsley

HEAT 2 tablespoons of the oil in a large saucepan over a medium heat and cook the onion for 6 minutes, stirring occasionally. ADD the red pepper, zucchini and garlic and cook for 5 minutes, stirring regularly. ADD the stock, tomatoes, tomato paste, oregano, salt and pepper and bring to the boil. REDUCE the heat to medium-high and simmer uncovered for 20 minutes, stirring occasionally. WHILE the stew simmers, cook the bulgur. ADD the spinach and beans and simmer, uncovered, for another 10 minutes. STIR through the parsley and remaining olive oil and serve over bulgur.

Variations: Add kalamata olives. Serve on rice instead of bulgur.