Egyptian courgettes with dukkah sprinkle

5 of 5 a day calcium fibre folate gluten free health healthy healthy diet plan iron low fat summer vegan vitamin c

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Source

Ingredients

1 tbsp rapeseed oil

2 onions , halved and sliced

2 tsp ground coriander

2 tsp smoked paprika

400g can chopped tomatoes

2 tsp vegetable bouillon powder

2 large courgettes , sliced

400g can butter beans , drained

180g cherry tomatoes

160g frozen peas

15g coriander , chopped

1 tsp coriander seeds

1 tsp cumin seeds

1 tbsp sesame seeds

25g flaked almonds

Method

Heat the oil in a large non-stick pan and fry the onions for 5 mins, stirring occasionally until starting to colour. Stir in the ground coriander and paprika, then tip in the tomatoes with a can of water. Add the bouillon powder and courgettes, cover and cook for 6 mins.

Meanwhile, make the dukkah. Warm the whole spices, sesame seeds and almonds in a pan until aromatic, stirring frequently, then remove the pan from the heat.

Add the butter beans, tomatoes and peas to the courgettes, cover and cook for 5 mins more. Stir in the coriander, then spoon into bowls. Crush the spices and almonds using a pestle and mortar and scatter on top. If you're cooking for two people, put half the seed mix in a jar and chill half the veg for another day.