Saturday, 30 August 2014

Leeks, Carrots and Kidney Beans in Tahini Sauce

This combination of leeks, carrots and kidney beans looks unassuming, but has a deep rich flavour from the tahini. It makes a lovely Turkish meal when combined with another easy side, like capsicums in tomato sauce.

Leeks, Carrots and Kidney Beans in Tahini Sauce

Serves 2 as a side
Closely based on this recipe


2 carrots
1 leek
1 tbsp tomato paste
250 ml water
1 (400 g) can kidney beans
3 tbsp tahini
2 tbsp lemon juice


1. Chop the carrots and leek. Heat an oiled pot over medium heat. Fry the carrots for a few minutes. Add the leeks, tomato paste and water and stir well. Put the lid on and simmer until the vegetables are tender. Drain and rinse the beans and mix them in.

2. Salt well. Mix together the tahini and lemon juice. Spoon over the top of the vegetables. Close the lid and let rest for a few minutes before serving.

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