Spicy leek and white bean stew
- Published: 31 Jan 14
- Updated: 18 Mar 24
This vegetarian one-pot recipe deserves to be mopped up with plenty of fresh crusty bread.
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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
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Method
- 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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- Recipe from February 2014 Issue
Nutrition
Nutrition: per serving
- Calories
- 211kcals
- Fat
- 4g (0.5g saturated)
- Protein
- 12.9g
- Carbohydrates
- 30.2g (7.1g sugars)
- Fibre
- 14g
- Salt
- 0.1g
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Lovely! Nice sweetness from the leeks and a gentle mild spice ‘burn’ from the harissa… added to favourites! 😀
I love this recipe because it ticks all the boxes I need – simple but healthy and tasty and quick.