Francine Lewis

Fasoolia, Hariss, Fetteh & Halloumi

(Serves 4)


Put the olive oil in the pan and let it heat up. Add your onions and once they are golden add the garlic.

After 30 seconds add the turmeric, ground cumin, ground coriander, paprika, dried coriander, pepper and stir. Add little water to ensure the spices and garlic do not burn. Add the tomato purée to form a paste.

Once it is a paste consistency add little water followed by the cannellini beans. Mix well.

If you were to use osem chicken flavour, add in a pint of water to cover the beans and add the osem. However, if you are using chicken stock add it in with hot water, making sure the water is just above the beans.

Now just let it simmer until it is nice and thick.

Garnish with fresh coriander and parsley.

This can be eaten as a side dish with meat or even as a main dish, with some halloumi fries! They are super easy. Just cut the halloumi into sticks and coat them in egg and flour and fry. They are amazing! And goes perfectly with something so delicious like Fasoolia.

But of course it can be eaten with anything!

  • 7 tbsp Olive Oil
  • 2 cans of cannellini beans
  • 2 onions
  • 7 cloves of garlic
  • 6 tsp cumin
  • 4 tsp ground coriander
  • 9 tsp paprika
  • 4 tsp turmeric
  • 3 tsp black pepper
  • 6 tsp dried coriander
  • 3 tbsp Tomato Purèe
  • 5 tbsp osem chicken flavour/or 1 chicken stock cube
  • Half a packet of Bulghur Wheat
  • 4 tsp sumac (optional)
  • Hot water
  • 4 pitta breads cut in small cubes
  • 1 tin chickpeas
  • A handful of parsley chopped fine
  • A full bunch of chopped coriander
  • 2 tsp dried coriander
  • A squeeze of lemon
  • 1/2 can of unsweetened natural Greek yoghurt
  • 1 tsp all spice
  • 2 tsp salt
  • 1 pack of halloumi
  • 1 aubergine
  • 1 red onion
  • 2-3 large vine tomatoes
  • Half a cucumber


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