Carrot and pepper pot

Ingredients for 4 servings:

• 2 onions
• 3 tbsp olive oil
• 2 bell peppers, green
• 800 g carrot(s)
• 2 tbsp honey
• 300 ml vegetable stock
• 1 tsp coriander powder
• 1 tsp cumin powder
• ½ tsp turmeric powder
• 1 pinch of cinnamon powder
• Salt
• 1 can white beans, 425 ml
• 80 g yogurt
• 1 lemon(s), juice
• 2 tbsp sesame seeds, roasted

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

vegetarian

Peel the onions and remove the seeds from the bell peppers. Dice both. Peel and slice the carrots. Pour the beans into a sieve and drain. Sauté the onions in oil until translucent. Fry the bell peppers and carrot slices for about 3 minutes. Add the honey and caramelize. Pour in the stock, add the spices, and season with salt. Cover and simmer for about 10 minutes, then stir in the beans and simmer for a further 5 minutes. Remove the pan from the heat. Stir in the yogurt, season with salt, a little lemon juice, and a little honey, if desired. Sprinkle with sesame seeds and serve.