Rapid Cannellini Bean Stew
with Veggies & Garlic Tortilla Flatbreads- Gluten
- Soy
- Wheat
- Almond
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
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!
Ingredients
1 packet
Silverbeet
1 packet
Green Beans
1
Carrot
½
Brown Onion
1 packet
Tomato Paste
1 sachet
Chermoula Spice Blend
(Contains: Soy, May contain traces of allergens;)
1 packet
vegetable stock
1 packet
Cannellini Beans
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat, May contain traces of allergens, Milk, Soy;)
1 packet
Flaked Almonds
(Contains: Almond, Milk, Peanuts, Sesame, Soy, May contain traces of allergens, Brazil nut, Traces of Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut;)
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
Utensils
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!
