[Speedy Legumes] Paprika Crumbed Chick'n & Smokey White Beans
with Spinach & Parsley
Allergens:
Gluten
•Soy
•Wheat
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Preparation Time20 minutes
Cooking Time10 minutes
DifficultyEasy
Ingredients
Serving amount
1
Capsicum
1 packet
Cannellini Beans
300 g
Plant-Based Crumbed Chicken
(Contains: Gluten, Soy, Wheat;)
1 sachet
Paprika Spice Blend
1 packet
Soffritto Mix
1 sachet
Nan's Special Seasoning
1 packet
Tomato Paste
1 packet
Baby Spinach Leaves
1 packet
Parsley
Not included in your delivery
1 drizzle
olive oil
⅓ cup
Water
Utensils
•Large Frying Pan
Cooking Steps
1
- Thinly slice capsicum.
- Drain and rinse cannellini beans.
2
- Heat a large frying pan over medium-high heat with enough olive oil to coat the base.
- Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side.
- Transfer to a paper towel-lined plate, season with a pinch of paprika spice blend and cover to keep warm.
3
- When the chick'n is cooked, wipe out frying pan and return to high heat with a drizzle of olive oil.
- Cook soffritto mix and capsicum, stirring occasionally, until softened, 4-5 minutes. Add cannellini beans and cook, until warmed through, a further 2-3 minutes.
- Reduce heat to medium, add Nan's special seasoning and tomato paste and cook, stirring until fragrant, 1 minute.
- Stir in the water and baby spinach leaves until slightly thickened and wilted, 1-2 minutes. Season with salt and pepper.
TIP: Add a splash of water if the beans look dry.
TIP: Seasoning is key in this dish, so taste and season with more salt and pepper if needed.
4
- Divide smokey white beans between bowls.
- Top with paprika crumbed chick'n. Tear over parsley to serve. Enjoy!
