Moroccan Butter Bean Stew

Name: Moroccan Butter Bean Stew with Veggies & Garlic Tortilla Flatbreads
Total time: 25 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 3 clove garlic; 1 bag silverbeet; 1 bag green beans; 1 bag soffritto mix; 1 packet tomato paste; 1 sachet chermoula spice blend; ½ cup water; 1 tin coconut milk; 1 packet vegetable stock pot; 1 tin butter beans; 30 g plant-based butter (for the sauce); 1 pinch chilli flakes; 6 mini flour tortillas; 1 packet flaked almonds; 1 bag parsley

with Veggies & Garlic Tortilla Flatbreads

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Inspired by 'harira', a traditional North African soup brimming with legumes, veggies and fresh herbs, this is no humble stew! Simmer all the goodness with creamy coconut milk and our chermoula spice blend, and scoop it up with golden, crispy flatbreads, straight from the oven.

Tags:

Plant Based

Allergens:

Gluten

•Soy

•Wheat

•Almond

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

3 clove

garlic

1 bag

silverbeet

1 bag

green beans

1 bag

soffritto mix

1 packet

tomato paste

1 sachet

chermoula spice blend

(May be present: Soy.)

1 tin

coconut milk

1 packet

vegetable stock pot

1 tin

butter beans

1 pinch

chilli flakes

mini flour tortillas

(Contains: Gluten, Soy, Wheat; May be present: Soy, Milk.)

1 packet

flaked almonds

(Contains: Almond; May be present: Soy, Milk, Peanuts, Sesame, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)

1 bag

parsley

Not included in your delivery

olive oil

½ cup

water

30 g

plant-based butter (for the sauce)

Nutritional Values

Energy (kJ)3068 kJ

Fat36.7 g

of which saturates17.5 g

Carbohydrate73.1 g

of which sugars14.8 g

Protein20.1 g

Sodium2008 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan

•Baking Tray

•Baking Paper

Cooking Steps

• Finely chop garlic. Roughly chop silverbeet. Trim and halve green beans. • In a large saucepan or deep frying pan, heat a drizzle of olive oil over medium-high heat. Cook soffrito mix, stirring, until softened, 3-4 minutes. • Add tomato paste, green beans, chermoula spice blend and 1/2 the garlic and cook until fragrant, 1-2 minutes.

• Add the water, coconut milk, vegetable stock pot and butter beans (including the liquid from the tin!). Cook, stirring, until slightly thickened, 3-4 minutes. • Stir in silverbeet and the plant-based butter. Cook until silverbeet is just wilted, 1-2 minutes.

TIP: The liquid from the butter bean tin helps the stew thicken up!

• Meanwhile, combine a pinch of chilli flakes (if using), a drizzle of olive oil and remaining garlic in a small bowl. • Place mini flour tortillas on a lined oven tray. Brush with garlic oil mixture, then bake until golden and crispy, 5-8 minutes.

TIP: If your oven tray is crowded, divide the tortillas between two trays.

• Divide Moroccan butter bean stew between bowls. Sprinkle with flaked almonds and torn parsley leaves. • Serve with garlic tortilla flatbreads. Enjoy!