Gigandes plaki, also spelt gigantes or yigandes is a Greek dish known in English as giant baked beans. The name Gigantes comes from the Greek word for giants, hence giant beans. Gigandes plaki is a vegetarian meze dish that consists of large dried white beans cooked in a tomato-based sauce.
We love Greek food and a lot of dishes are so easily adapted to be Slimming World friendly. This is an easy dish to serve alongside any main meal or part of a meze.
This recipe is served with fish parcels as part of the main dish, however you can replace the fish with meat or Quorn products, or even serve it without. The gigantes plaki goes so well with the fish that I have included both in this recipe rather than sharing the dish on its own.
Some recommended items from our kitchen to make this dish…
- A big time saver for chopping veg with a veg chopper, from onions to carrots this is a god send to chop quickly.
- Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
- A decent set of knives for chopping, with a knife sharpener which is always handy.
- Skillet pans, not only are they great for frying but they can also go in the oven.
**NOTE: just a quick note about the seasoning we use in this dish, we have used a spice kit available from SpiceNTice which have all the spices you need all included in one kit so we don’t need to rummage through the spice cupboard for lots of different ones. Their spice kits and rubs are all Slimming Club friendly (Slimming World, Weight Watchers, Calorie counting etc). For 20% off your order you can use our code HICKMAN at the checkout.
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Fish Parcels & Gigantes Plaki
- 2 large cod fillets
- 8 cherry tomatoes
- 1 small courgette, sliced lengthways into matchstick sized pieces
- 8 chantenay carrots, or 2 large carrots, sliced lengthways into matchstick sized pieces
- 2 teaspoons SpiceNTice herby fish rub – 1 syn (** See note above about this rub)
- 2 teaspoons lime juice
- 400g tin butter beans
- 1 tin chopped tomatoes
- 2 tablespoons tomato puree
- 1 large carrots, roughly diced
- 1 red bell pepper, deseeded and roughly diced
- 1 stick celery, roughly diced
- 3 teaspoons SpiceNTice chimichuri rub (** See note above about this rub)
- ½ teaspoon ground cinnamon
- 1 onion, peeled and finely diced
- Preheat oven 180°C fan.
- Cut 2 large squares of tin foil and place 1 piece of cod in each.
- In each parcel add 4 cherry tomatoes, 4 chantenay carrots, 1 teaspoon chimichuri rub, 1 teaspoon lime juice and half the courgette. Fold the foil up to make a parcel and place them on a baking tray.
- Place in the oven and cook for 10 minutes.
- Meanwhile in a skillet pan fry the onion, carrot and celery on a low heat until translucent, add a tiny bit of water if they start to colour and burn.
- Add the spices and pepper and fry for a further 1 minute.
- Stir in the tinned tomatoes, beans and puree and stir to combine all the flavours.
- Place the skillet pan in the oven with the fish parcels and cook for 10 minutes.
- Check the fish is cooked by gently pulling the fish away with a fork, if it flakes easily then its cooked, place back in the oven for another 5 minutes if its not quite ready.