Cannellini Bean Stew


  • 2 cans of cannellini beans
  • 1 can of chickpeas rinsed and drained
  • 2 cans of diced tomatoes
  • 5 cloves of minced garlic
  • 1 box of sliced mushrooms
  • 1 TBS of tomato paste
  • 2 TBS tahini
  • 1 tsp chili powder
  • and pepper to taste


  1. Add all ingredients to a large sautée pan and bring to a boil

  2. Stir until warmed through and thickened

  3. Served this delicious dish over turmeric rice and arugula

  4. Feel free to add more spices if necessary, but I definitely thought this was tasty on it's own

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