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Harissa Spiced Cannellini Bean Stew with Prawns

Harissa Spiced Cannellini Bean Stew with Prawns

with garlic bread and golden fried cheese
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Get 50% off your first box!
Calories
: 
1080 kcal
Protein
: 
56.4g protein
Difficulty
: 
Medium
Allergens:
  • Milk
  • Wheat
  • Crustaceans
  • Milk
  • Soya
  • May contain traces of allergens
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: Milk, Soya, May contain traces of allergens, Wheat)

150 grams

Prawns

(Contains: Crustaceans)

Not included in your delivery

1 tbsp

Oil

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

Energy (kJ)4520 kJ
Energy (kcal)1080 kcal
Fat42.6 g
of which saturates18.6 g
Carbohydrate105.7 g
of which sugars21.6 g
Dietary Fiber22.4 g
Protein56.4 g
Cholesterol78 mg
Salt9.4 g
Potassium311.9 mg
Calcium27.1 mg
Iron0.5 mg
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.
•Sieve
•Grater
•Baking Sheet with Baking Paper

Cooking steps

Get Prepped
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 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.
Mash the Beans
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.
Start the Stew
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.

NOTE: Adding prawns? Add to the pot along with the garlic and cook for 4-5 mins before adding the chopped tomatoes.

Make the Garlic Bread
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.
Finish the Stew
5
  • 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.
Serve and Enjoy
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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