Harissa Spiced Cannellini Bean Stew with Chicken

Name: Harissa Spiced Cannellini Bean Stew with Chicken with garlic bread and golden fried cheese
Total time: 25 min
Yield: 2
Cuisine: European
Ingredients: 1 unit(s) Bell Pepper; 1 pack(s) Cannellini Beans; 2 unit(s) Garlic; 5 grams Parsley; 200 grams Grilling Cheese; 1 sachet(s) Harissa Paste; 1 pack(s) Chopped Tomato with Onion & Garlic; 2 unit(s) Baguette; 260 grams Diced Irish Chicken Breast; 1 tbsp Oil; to taste Oil; to taste Salt; to taste Pepper; to taste Water

with garlic bread and golden fried cheese

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Garlic bread is one of life's great pleasures. It shines brightest when it's made from scratch and used for mopping up moreish dishes like this harissa bean stew.

Tags:

Spicy

•Quick

Allergens:

Milk

•Wheat

The quantities provided above are averages only.

Total25 minutes

Cooking Time15 minutes

DifficultyMedium

Ingredients

Serving amount

1 unit(s)

Bell Pepper

1 pack(s)

Cannellini Beans

2 unit(s)

Garlic

5 grams

Parsley

200 grams

Grilling Cheese

(Contains: Milk)

1 sachet(s)

Harissa Paste

1 pack(s)

Chopped Tomato with Onion & Garlic

2 unit(s)

Baguette

(Contains: Wheat May be present: Milk, Soya)

260 grams

Diced Irish Chicken Breast

Not included in your delivery

1 tbsp

Oil

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

Nutrition Values

Energy (kJ)4905 kJ

Energy (kcal)1172 kcal

Fat43.7 g

of which saturates18.9 g

Carbohydrate105.7 g

of which sugars21.6 g

Dietary Fiber22.4 g

Protein77.1 g

Cholesterol0 mg

Salt8.58 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Sieve

•Grater

•Baking Sheet with Baking Paper

Cooking Steps

Preheat your oven to 220°C/200°C fan/gas mark 7.
Peel and grate the garlic (or use a garlic press).
Halve the pepper and discard the core and seeds. Chop into 2cm chunks.
Pop the pepper onto a lined baking tray. Toss with salt, pepper and a drizzle of oil.
Roast on the top shelf of your oven until soft and slightly charred, 15-18 mins.

NOTE: Adding chicken? Season with salt and pepper. Add to the oven tray with the pepper and cook for 15-18 mins.

Meanwhile, drain and rinse the cannellini beans in a sieve.
Transfer one-third to a bowl (reserving the rest) and mash with a fork.
Roughly chop the parsley (stalks and all).
Drain the cheese then cut into slices, three per person.
Place the slices into a small bowl of cold water and leave to soak.

Place a large pot over medium-high heat with a drizzle of oil.
Once hot, stir in half the garlic. Cook until fragrant, 1 min.
Add the chopped tomatoes and 50ml water (per 2P).
Bring to a simmer, then leave to bubble for 5 mins.
Add the whole and mashed beans. Cook until the stew has reduced slightly, 5-6 mins.

TIP: Add a splash of water to loosen the stew if necessary.

While the stew simmers, mix the remaining garlic and half the parsley with 1 tbsp oil (per 2P) in a small bowl.
Halve the baguettes lengthways.
Using a spoon, rub the herby garlic oil over the cut sides of the baguettes.
Cut the herby baguettes into triangles.

Add the pepper to the stew along with harissa paste and remaining parsley. Season to taste with salt and pepper.
Pop the garlic bread onto the (now empty) baking tray. Cook on the top shelf of the oven until warmed through, 2-3 mins.
Remove the cheese from the water and pat dry with kitchen paper.
Place a pan (preferably non-stick) over medium-high heat with a drizzle of oil.
Once hot, add the cheese and fry until golden, 2-3 mins each side.