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North African Recipes

Rapid Cannellini Bean Stew

Rapid Cannellini Bean Stew

Rapid Cannellini Bean Stew

with Veggies & Garlic Tortilla Flatbreads

Get up to $200 off!

Tags:

Plant Based

Allergens:

Almond

•Gluten

•Soy

•Wheat

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

Silverbeet

1 packet

Green Beans

2

Garlic

1 packet

Flaked Almonds

1 packet

Cannellini Beans

1 sachet

Vegetable Stock Pot

6

Mini Flour Tortillas

1

Brown Onion

1 packet

Parsley

1 sachet

Chermoula Spice Blend

1 packet

Tomato Paste

1 packet

Coconut Milk

1

Carrot

Nutritional Values

Calories730 kcal

Energy (kJ)3050 kJ

Fat27.9 g

of which saturates17.9 g

Carbohydrate83.9 g

of which sugars20.7 g

Dietary Fibre27.9 g

Protein25.3 g

Sodium1720 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Preheat oven to 240°C/220°C fan-forced. Roughly chop silverbeet. Trim and halve green beans. Finely chop carrot and brown onion. • 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 paste and cook until fragrant, 1-2 minutes.

2

• Add the water, coconut milk, vegetable stock pot 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!

3

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

4

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

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