Rapid Cannellini Bean Stew

Name: Rapid Cannellini Bean Stew with Veggies & Garlic Tortilla Flatbreads
Total time: 25 min
Yield: 2
Cuisine: African
Ingredients: olive oil; ½ cup water; 30 g plant-based butter; 1 packet Silverbeet; 1 packet Green Beans; 1 Carrot; ½ Brown Onion; 1 packet Tomato Paste; 1 sachet Chermoula Spice Blend; 1 packet vegetable stock; 1 packet Cannellini Beans; 6 Mini Flour Tortillas; 1 packet Flaked Almonds; 1 packet Parsley; 1 packet Coconut Milk; 2 clove Garlic

with Veggies & Garlic Tortilla Flatbreads

Get up to $200 off!

Rev up your taste buds with the ultimate fusion of speed and flavour in collaboration with our friend Sonic the Hedgehog! Thanks to chermoula spice and hearty cannellini beans, you'll have some fusion flavours for these unrivaled veggie stew that is as speedy and iconic as Sonic himself. Hurry, this one won’t last long, so grab yours before it speeds away!

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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Silverbeet

1 packet

Green Beans

Carrot

Brown Onion

1 packet

Tomato Paste

1 sachet

Chermoula Spice Blend

1 packet

vegetable stock

1 packet

Cannellini Beans

Mini Flour Tortillas

1 packet

Flaked Almonds

1 packet

Parsley

1 packet

Coconut Milk

2 clove

Garlic

Not included in your delivery

olive oil

½ cup

water

30 g

plant-based butter

Nutritional Values

Energy (kJ)3462 kJ

Calories827 kcal

Fat37.5 g

of which saturates21.5 g

Carbohydrate85.7 g

of which sugars23.3 g

Dietary Fibre28.9 g

Protein25.4 g

Sodium1898 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan

•Baking Tray

•Baking Paper

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Roughly chop silverbeet. Trim and halve green beans. • Finely chop carrot, brown onion (see ingredients) and garlic. • In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook carrot and onion, stirring, until softened, 3-4 minutes. • Stir in tomato paste, green beans, chermoula spice blend and half the garlic and cook until fragrant, 1-2 minutes.

• Add the water, coconut milk, vegetable stock and cannellini 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 cannellini bean tin helps the stew thicken up!

• Meanwhile, combine a drizzle of olive oil and remaining garlic 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.

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