Chicken and Smoky Bean Casserole

a) Meanwhile, halve the bell pepper and discard the core and seeds. Cut lengthways into large wedges.

b) Add the pepper wedges onto the other side of the chicken baking tray (use another tray if necessary) and drizzle with oil. Season with salt and pepper.

c) Roast the chicken on the top shelf of your oven until cooked through and the pepper is slightly charred, 12-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

a) Meanwhile, halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press).

b) Heat a drizzle of oil in a large saucepan on medium-high heat. Once hot, add the onion to the pan and stir-fry until softened, 5-6 mins.

c) Once the onion has softened, add the smoked paprika, ground cumin and half the garlic. Stir-fry until fragrant, 1 min more. 

a) Once fragrant, add the butter beans and the liquid from the carton, passata, red wine stock paste and sugar and water for the sauce (see pantry for both amounts).

b) Bring to a boil and season with salt and pepper.

c) Once boiling, lower the heat and simmer until thickened, 4-5 mins. 

a) Meanwhile, halve the ciabatta and lay onto a board cut-side up.

b) Spread over the remaining garlic and drizzle with the olive oil for the garlic bread (see pantry for amount).

c) Add the ciabatta to the middle shelf of your oven and bake until golden, 4-5 mins.

d) Once thickened, stir the spinach into the beans, a handful at a time until wilted and piping hot, 1-2 mins. 

e) When ready, stir in the charred pepper wedges and butter (see pantry for amount) through the beans.