Spicy leek and white bean stew
- February 2014
- Serves 4
- Hands-on time 20 min, simmering time 20 min
This vegetarian one-pot recipe deserves to be mopped up with plenty of fresh crusty bread.
- Vegan recipes
- Vegetarian recipes
- 4g (0.5g saturated)
- 30.2g (7.1g sugars)
- Olive oil for frying
- 1 large onion, finely sliced
- 2 garlic cloves, crushed
- 4 leek, cut into large chunks
- 2 tbsp harissa paste
- 400g tin chopped tomatoes
- 300ml vegetable stock (we like Knorr)
- 2 x 400g tins cannellini beans, drained and rinsed,
- Juice of a lemon
- A large handful of chopped fresh parsley
- Fresh crusty bread, to serve
- Heat a little olive oil in a saucepan. Fry the onion gently over a low heat for 5 minutes until softened. Meanwhile, add the garlic and the leeks to the pan and cook for a further minute. Stir in the harissa paste, chopped tomatoes and the vegetable stock. Bring to a simmer, season, then cook for 20 minutes.
- Add the tins of cannellini beans, then simmer for a further couple of minutes. Taste and adjust the seasoning, then stir in the juice of a lemon and a large handful of chopped fresh parsley. Serve with plenty of fresh crusty bread to mop up the juices.
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