Spicy leek and white bean stew

Spicy leek and white bean stew
  • Serves icon Serves 4
  • Time icon 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.

Nutrition: per serving

Calories
211kcals
Fat
4g (0.5g saturated)
Protein
12.9g
Carbohydrates
30.2g (7.1g sugars)
Fibre
14g
Salt
0.1g
Calories
211kcals
Fat
4g (0.5g saturated)
Protein
12.9g
Carbohydrates
30.2g (7.1g sugars)
Fibre
14g
Salt
0.1g

Ingredients

  • 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

Method

  1. 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.
  2. 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.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
May delicious. magazine

Rate & review

Rate

3.2 votes

Reviews

Read what others say...

Share your thoughts...

Rate & review

Rate

3.2 votes

Subscribe to our magazine

Subscribe to delicious. magazine this month for a half price subscription

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

delicious ipad