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Quick Moroccan Bean Stew

Quick Moroccan Bean Stew

with Veggies & Garlic Tortilla Flatbreads

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
•Soy
•Wheat
•Almond

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

6

mini flour tortillas

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

1 packet

flaked almonds

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

1 bag

parsley

Not included in your delivery

olive oil

¾ cup

water

30 g

plant-based butter (for the sauce)

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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

Instructions

1
1

• 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.

2
2

• 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.

3
3

• 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.

4
4

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