Harissa Spiced Cannellini Bean Stew with Irish Chicken
with garlic bread and golden halloumiCalories
:
1171 kcalProtein
:
77.8g proteinTotal
:
25 minutesDifficulty
:
MediumSpicy
Quick
Allergens:
- Milk
- Cereals containing gluten
- Wheat
- May contain traces of allergens
- Milk
- Soya
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
1 unit(s)
Bell Pepper
1 pack(s)
Cannellini Beans
2 unit(s)
Garlic
5 grams
Parsley
200 grams
Halloumi
(Contains: Milk)
1 sachet(s)
Harissa Paste
1 pack(s)
Chopped Tomato with Onion & Garlic
2 unit(s)
Baguette
(Contains: Cereals containing gluten, 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)4901 kJ
Energy (kcal)1171 kcal
Fat43.6 g
of which saturates20.1 g
Carbohydrate104.1 g
of which sugars20.8 g
Dietary Fiber22.4 g
Protein77.8 g
Cholesterol0 mg
Salt8.68 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
1
- 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 chicken and pepper onto a lined baking tray. Toss with salt, pepper and a drizzle of oil. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- Roast on the top shelf of your oven until cooked through, 15-18 mins.
2
- 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.
3
- 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.
4
- 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.
5
- Add the chicken and 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.
6
- Spoon the hearty harissa bean stew into bowls.
- Carefully arrange the cheese slices on top.
- Serve the garlicky baguette on the side.
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