Instructions

In this recipe, we can use any legumes we want, even leftover ones from yesterday’s meal.

Soak the giant beans the day before in water.

In a pot, add all the legumes you’re using and simmer for about 30 minutes.

Then, drain them. Finely chop all the vegetables into small cubes. Next, heat the olive oil and sauté the onion, leek, and celery.

Once they soften slightly, add the chopped carrot, zucchini, celeriac, and potato. Sauté for 2-3 minutes, then add the tomato paste, dissolving it with a spoon at the bottom of the pot. After that, add the legumes and hot water, enough to cover the ingredients. Close the pot and simmer for about 20 minutes, until the legumes soften. Add the finely chopped wild greens (seskoula), the couscous, and 1 cup of hot water.

Simmer for 10 minutes to thicken the dish, stirring regularly, and season with salt and pepper at the end. Dissolve the tahini in ½ cup of cold water and add the juice of half a lemon. At first, it will thicken a lot, but we add some hot broth from the dish, dilute the tahini, and pour it over the dish. Once we add the tahini, we do not reheat the dish, as the tahini will curdle.