Caramelized Onion Butter Beans with Feta & Zhoug

Heat your oil in a saucepan and then add the sliced onions. Cook on low heat for 15 - 20 minutes, stirring regularly, until the onions are soft and golden brown.
2 tablespoon olive oil, 1 white onion
Add the garlic, cook for another minute, then stir in the spices, tomato paste, and balsamic. Cook for another 3 minutes so the tomato paste can release its flavour.
2 cloves of garlic, 1.5 teaspoon smoked paprika, 1 teaspoon cumin, 0.5 teaspoon cinnamon, 0.5 teaspoon ground coriander, 0.5 teaspoon all spices, Salt and pepper to taste, 2 tablespoon tomato paste, 1 tablespoon balsamic vinegar or glaze
Tip in the butter beans, followed by the crushed tomatoes and vegetable stock.
400 g tin of butter beans, 400 g tin of crushed tomatoes, 90 ml vegetable stock
Stir everything together, and leave to simmer for 15 - 2- minutes.
Before serving, top the butter bean stew with your feta sauce and the zhoug hot sauce, adding more fresh parsley if desired.

To make the toppings:

For the feta sauce, simply combine the Greek yoghurt, crumbled feta, and lemon zest in a bowl.
4 tablespoon Greek yoghurt, 25 g feta cheese, Zest of 1 lemon
For the zhoug, add all ingredients to a blender and blitz into a slightly-textured sauce (don’t over blitz as you won’t get that lovely thick texture).
2 tablespoon olive oil, 1 handful fresh coriander, 1 handful fresh parsley, Juice of 1 lemon, 2 tablespoon olive oil, 1 green jalapeno, 2 large cloves of garlic, 1 teaspoon ground cardamom, ¾ teaspoon ground cumin