1 onion, chopped
1 clove garlic, crushed
½ tsp ground cumin
1 tsp paprika
±400gm tin cannellini beans, rinsed and drained
1 slice bread, crumbed
4 tomatoes, seeded and chopped
45ml water
30gm small seedless raisins
500gm baby spinach
2 Tblsp pumpkin seeds
4 herb muffins
Method
Spray a large lidded frying pan with non-stick cooking spray.
Gently dry fry the onions and garlic until the onion softens.
Add the cumin and paprika and fry until fragrant.
Stir in the beans, tomatoes, raisins and bread crumbs.
Add the water.
Pile the spinach on top, cover with a lid and simmer until the spinach has wilted.
Fold the spinach through the bean mixture.
Divide between 4 warmed bowls and top with the pumpkin seeda.
Serve with herby muffins.
