Summary

Ingredients

• 600 g beans, reen (cuttin beans)
• 1 liter vegetable broth
• 200 g veetable onion (s)
• 2 cloves garlic)
• 500 g tomato (s)
• 1 bunch parsley
• 1 small Can (s) chickpeas (425 ml)
• 3 tablespoon oil
• 1 teaspoon oregano, dried
• salt and pepper
• 125 g sheep cheese

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Instructions

1. Cut the beans into pieces. Bring the broth to the boil and cook the beans in it for 15 minutes.
2. Peel and roughly dice the onion. Peel and chop the garlic. Wash the tomatoes and cut into wedges. Chop the parsley.
3. Pour the beans onto a sieve, catching the broth. Heat the oil and fry the onions in it. Add tomatoes, garlic and oregano, braise briefly and season with salt and pepper. Deglaze with the collected stock. Now add the beans and chickpeas and simmer for about 5 minutes.
4. Crumble the sheep cheese and mix with half of the parsley. Add the remaining parsley to the stew. Season with salt and pepper and serve sprinkled with the sheep`s cheese.
5. It goes well with flatbread.