Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat, then add 1 large chopped onion and 1 large diced red bell pepper, cooking for 8 minutes until softened.

2. 2

   Stir in 4 minced garlic cloves, 1 tablespoon of ground coriander, 1 teaspoon of dried blue fenugreek, and 1 teaspoon of smoked paprika, cooking for 1 minute until fragrant.

3. 3

   Pour in 28 ounces of crushed tomatoes and 4 cups of vegetable broth, bringing the mixture to a gentle simmer for 15 minutes, allowing the Georgian flavors to meld.

4. 4

   Add 30 ounces of rinsed and drained canned white beans to the simmering stew, continuing to cook for another 10 minutes.

5. 5

   In a separate small bowl, whisk together 0.5 cup of tahini, 0.25 cup of ground walnuts, and 2 tablespoons of fresh lemon juice until the mixture is smooth and creamy.

6. 6

   Remove the stew from the heat, then slowly stir the prepared tahini-walnut mixture into the stew until it is well combined and provides a rich texture.

7. 7

   Season the hearty stew with 1 teaspoon of salt and 0.5 teaspoon of black pepper, adjusting quantities to taste.

8. 8

   Garnish the finished Kartuli Lobios Tahini Tzemi stew generously with 0.5 cup of fresh chopped cilantro before serving.