Chorizo and Cannellini Bean Stew

Name: Chorizo and Cannellini Bean Stew with Cheesy Roasted Garlic Bread
Total time: 30 min
Yield: 2
Cuisine: Spanish
Ingredients: 1 Green Pepper; 1 Garlic Clove**; 90 Chorizo; 1 Smoked Paprika; 1 Cannellini Beans; 1 Finely Chopped Tomatoes with Onion and Garlic; 10 Chicken Stock Paste; 25 Red Pepper Chilli Jelly; 1 Flat Leaf Parsley; 125 Baby Plum Tomatoes; 1 Ciabatta; 2 Olive Oil; 100 Water for the Sauce

with Cheesy Roasted Garlic Bread

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This delicious Chorizo and Cannellini Bean Stew has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:

WeightWatchers

•Under 600 calories

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total30 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

Green Pepper

(May contain traces of: Celery)

Garlic Clove**

Chorizo

Smoked Paprika

Cannellini Beans

Finely Chopped Tomatoes with Onion and Garlic

Chicken Stock Paste

Red Pepper Chilli Jelly

Flat Leaf Parsley

125

Baby Plum Tomatoes

Ciabatta

Not included in your delivery

Olive Oil

100

Water for the Sauce

Nutritional information

Energy (kcal)538 kcal

Energy (kJ)2249 kJ

Fat26 g

of which saturates8 g

Carbohydrate50 g

of which sugars19 g

Protein24 g

Salt5.5 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Baking Tray

•Knife

•Medium Saucepan

•Sieve

•Grater

•Medium Bowl

•Bowl

Instructions

Preheat your oven to 200°C. Halve the pepper and discard the core and seeds. Slice into thin strips. Pop the peppers onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. Peel the garlic and pop it into a small piece of foil with a drizzle of oil, then scrunch to enclose it. When the oven is hot, roast the pepper and garlic on the top shelf until soft, 10-12 mins. Turn the pepper halfway through.

Meanwhile, put a large saucepan on high heat (no oil). When the pan is hot, add the chorizo and fry until it starts to brown, 1-2 mins. Stir in the smoked paprika, then lower the heat and cook, stirring, for 1-2 mins.

Drain and rinse the cannellini beans in a sieve, then add them to the pan. Add the chopped tomatoes, water for the sauce (see ingredients for amount) and chicken stock paste. Stir together to combine, then stir in the red pepper chilli jam. Simmer until slightly thickened, 6-7 mins. TIP: Add a splash more water if it's a little thick.

While the stew simmers, roughly chop the parsley (stalks and all). Remove the roasted garlic from the foil and mash with a fork. Add the garlic to a small bowl with the olive oil (see ingredients for amount). Season with salt and pepper, then mix to combine. Grate the cheese.

Cut the ciabatta in half, then pop onto a baking tray. Spread the roasted garlic oil over the cut sides, then scatter over the cheese. Bake on the top shelf of your oven until golden, 5-6 mins.

When ready, taste the stew and add salt and pepper if needed. Stir half the parsley into the stew, then spoon into your bowls. Top with the roasted peppers and sprinkle over the remaining parsley. Serve with the cheesy roasted garlic ciabatta alongside. Enjoy!