Winter bean and chick pea stew with smoked paprika and rocket Recipe

A warming spiced stew of borlotti beans and chick peas garnished with a few rocket leaves.

  • Preparation
    10mins
  • Cooking time
    15mins
  • Rest time
    5mins
Rate this recipe
(10 votes) 4.5/5
Ingredients
Pour people
  • For the vegetables
  • Borlotti beans (tinned) : 250 g
  • Olive oil : 1 Tbsp
  • Maldon salt : 3 pinch(es)
  • Red onion(s) : 1 whole
  • Red pepper(s) : 1 whole
  • Chick pea(s) : 250 g
  • Garlic clove(s) : 2 whole
  • Flat leaf parsley : 0.25 bunch
  • Sherry vinegar : 20 ml
  • Smoked paprika : 2 Tsp
  • Red chilli(s) : 1 whole
  • Vegetable stock : 200 ml
  • For the rest of the recipe
  • Cherry tomato(es) : 100 g
  • Rocket : 1 bunch
  • Lemon(s) : 1 whole
  • Olive oil : 1 Tbsp
Method
  • 1. FOR THE STEW

    Peel and finely dice the red onion and garlic. De seed and dice the peppers. Finely dice the chilli. Pick and roughly chop the parlsey leaves.

    Wash the rocket and discard any damaged leaves. Cut the cherry tomatoes and half and mix with the rocket.

    Heat the olive oil in a saucepan. Cook the red onion over a medium heat for 5 minutes. Add the peppers and cook for a few minutes before adding the smoked paprika, chopped chilli and the garlic. Allow this to cook for another 2 minutes and then add the sherry vinegar to the pan. Reduce to a syrup and add the vegetable stock. Bring to the boil and add the chick peas and borlotti beans. Season to taste and stir in the chopped parsley.

  • 2. FOR THE SALAD

    Dress the salad with some olive oil and lemon juice and serve the stew in a bowl with a little of the salad on top.

Chef's tip

«Adjust the flavour of the stew with different spices. Try some ground cumin instead of smoked paprika.»

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