Roasted Butter Bean and Kale Stew with Cheesy Crispy Potato and Chickpea Croutons
Ingredients
- 2 tins butter beans (drained and rinsed)
- 1/2 tin chickpeas (drained and rinsed)
- 1 brown onion (chopped)
- 2 large vine tomatoes (chopped)
- 1 large potato (diced into small chunks)
- 1 tin of stock or water (used an empty tin to measure)
- 1 tsp smoked paprika
- 1 tbsp tamari sauce
- 1 bunch coriander (chopped)
- Large handful of kale (finely chopped)
- 2 tbsp nutritional yeast
- 1 tsp oregano
- Salt and pepper to season
Preparation
Place onion and a drizzle of oil into a casserole or roasting dish and roast in an oven heated to 200C with lid on until starting to brown, about 10 minutes.
Add butter beans, tomatoes, paprika, tamari, stock, and coriander to the dish, stir, and return to the oven to continue roasting with lid on.
After 20 minutes of cooking, use a hand blender to puree 2 cups of the stew, add kale, and return to the oven, cooking for a further 20-30 minutes or until thick and delicious.
To make croutons, put potatoes, chickpeas, and oregano on a baking tray, toss with some oil, and add to the oven when the stew has about 20 minutes left, then when they start to look crispy, add nutritional yeast and toss, roasting until brown and crunchy.
Season the stew to taste before serving and garnish with the crispy crouton treats.
Notes
This recipe serves 4 and provides 10 plant points in one pot.
