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Wash all the herbs and roughly chop.
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Chop the onion and sauté in some regular olive oil until translucent and slightly golden.
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Add the spinach and wilt down for around five minutes on medium heat.
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Add the coriander, parsley, dill and fenugreek leaves and sauté for another few minutes.
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Add the turmeric, black and white pepper along with the vegetable stock powder.
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Cover with a little water (approx ½ cup) and bring to the boil. Then turn the heat to low
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Add the salt, lemon juice, black lime powder as well as the whole black limes and continue to simmer.
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Meanwhile drain the kidney beans and add to the herbs.
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Taste and adjust the salt or lemon juice as necessary.
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Keep the stew on for another fifteen minutes on low heat until the kidney beans have warmed through.
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Serve with rice.