Morrocan Haloumi, Cannellini Bean & Veggie Stew
with Garlic Flatbreads & Almonds
- Wheat
- Gluten
- Almond
- Milk
- Soy
- May contain traces of allergens
- Milk
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
This hearty, plant-based hug in a bowl is where creamy beans, haloumi and tender veg meet in a fragrant, spice-infused sauce. Perfect for mopping up with buttery flatbreads, this meal is sure to become a new favourite.
Ingredients
1
Silverbeet
1 packet
Green Beans
1
Capsicum
1
Brown Onion
2
Garlic
1 packet
Tomato Paste
1 sachet
Chermoula Spice Blend
(May be present: Soy.)
1 packet
Coconut Milk
1 sachet
Vegetable Stock Pot
1 packet
Cannellini Beans
1
Flatbread
(Contains: Wheat, Gluten; May be present: Milk.)
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 packet
Parsley
1 packet
Haloumi
(Contains: Milk;)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Roughly chop silverbeet and capsicum. Trim and halve green beans.
• Finely chop brown onion (see ingredients) and garlic.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat.
• Cut haloumi into 2cm chunks..
• In a large saucepan, heat a drizzle of olive oil over medium-high heat.
• Cook haloumi until browned, 1-2 minutes each side. Set aside.
• Cook capsicum 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, stock concentrate 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, in a small bowl, combine a drizzle of olive oil and remaining garlic.
• Place flatbreads 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 flatbreads between two trays.
• Divide Moroccan haloumi, cannellini bean and veggie stew between bowls.
• Sprinkle with flaked almonds and tear over parsley.
• Serve with garlic flatbreads. Enjoy!
