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Smoky roasted veg and bean stew recipe

Smoky roasted veg and bean stew recipe

13 ratings

Created by The Tesco Real Food team

Chilly winter evenings call for a bowl of this warming veggie stew. Packed with cauliflower, sweet potatoes and cannellini beans, serve with toasted pitta breads for dipping into that smoky tomato sauce. See method

Ingredients

  • 1 caulifower, cut into florets, nicer leaves reserved
  • 500g sweet potatoes, peeled and cut into 3cm chunks
  • 2 tbsp vegetable oil
  • 2½ tbsp smoked paprika
  • 1 onion, thinly sliced
  • 250g frozen sliced mixed peppers
  • 150g cherry tomatoes
  • 3 garlic cloves, crushed
  • 340g tomato & herb pasta sauce
  • 400g tin cannellini beans, drained and rinsed
  • ½ vegetable stock pot, made up to 300ml
  • pinch caster sugar
  • 10g fresh flat-leaf parsley, chopped
  • 2 spring onions, sliced
  • 6 wholemeal pittas, halved and toasted
2 of your 5-a-day and high in fibre

Each serving contains

  • Energy

    2450kj
    582kcal     29%

  • Fat

    11g 15%

  • Saturates

    1g 6%

  • Sugars

    23g 26%

  • Salt

    1.6g 27%

of the reference intake
Carbohydrate 88.3g Protein 21.4g Fibre 23.4g

Method

  1. Preheat the oven to gas 8, 240°C, fan 220°C. Add the caulifower and leaves and the sweet potatoes to a baking tray with 1 tbsp each oil and paprika. Season with black pepper, toss, then roast for 25-30 mins, turning and removing the leaves halfway, until browned.
  2. Meanwhile, heat the remaining oil in a saucepan over a medium-high heat. Fry the onion and peppers for 6-8 mins until softened. Halve the tomatoes, then add to the pan with the remaining paprika and the garlic; cook for 2 mins more.
  3. Add the pasta sauce, beans, stock and sugar. Simmer for 10-15 mins, then stir in the veg. Simmer for 8-10 mins until the sauce has thickened. Scatter with parsley and spring onions; serve with pittas.

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