Quick Moroccan Bean Stew

Name: Quick Moroccan Bean Stew with Veggies & Garlic Tortilla Flatbreads
Total time: 25 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 1 bag silverbeet; 1 bag green beans; 1 packet red kidney beans; 1 bag soffritto mix; 1 packet tomato paste; 1 sachet chermoula spice blend; 1 packet garlic paste; ¾ cup water; 1 tin coconut milk; 1 packet vegetable stock pot; 30 g plant-based butter (for the sauce); 6 mini flour tortillas; 1 packet flaked almonds; 1 bag parsley

with Veggies & Garlic Tortilla Flatbreads

Get up to $200 off!

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.

This recipe is under 650kcal per serving.

Unfortunately, this week's butter beans were in short supply, so we've replaced them with red kidney beans. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!

Tags:

Calorie Smart

•Climate Superstar

•Plant Based

Allergens:

Gluten

•Soja

•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

1 bag

silverbeet

1 bag

green beans

1 packet

red kidney beans

1 bag

soffritto mix

1 packet

tomato paste

1 sachet

chermoula spice blend

1 packet

garlic paste

1 tin

coconut milk

1 packet

vegetable stock pot

mini flour tortillas

1 packet

flaked almonds

1 bag

parsley

Not included in your delivery

olive oil

¾ cup

water

30 g

plant-based butter (for the sauce)

Nutritional Values

Energy (kJ)2806 kJ

Fat37.4 g

of which saturates19.1 g

Carbohydrate76.8 g

of which sugars16.8 g

Protein24.8 g

Sodium1955 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Roughly chop silverbeet. Trim and halve green beans. Drain and rinse red kidney beans. • In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook soffritto mix, stirring, until softened, 3-4 minutes. • Add tomato paste, green beans, chermoula spice blend and 1/2 the garlic paste and cook until fragrant, 1-2 minutes.

• Add the water (3/4 cup for 2 people / 1 1/2 cups for 4 people), coconut milk, vegetable stock pot and red kidney beans. 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.

• Meanwhile, combine a drizzle of olive oil and remaining garlic paste in a small bowl. • Place mini flourtortillas 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.