Roasted pepper and butter bean stew

Step 1/4

• 370 g roasted bell peppers
• 1 onion
• 1 clove garlic
• 400 g canned butter beans

• cutting board
• knife
• sieve

Drain roasted peppers and cut into bite-sized pieces. Dice onion and mince garlic. Pour canned butter beans through a sieve, rinse, and let drain.

Step 2/4

• 2 tbsp olive oil
• 1 tsp cumin seed
• 2 tbsp harissa
• 400 g canned crushed tomatoes
• 350 ml water
• salt
• pepper

• pot (large)
• cooking spoon

Heat ⅓ of the olive oil in a pot, add cumin seeds and harissa paste and fry over medium-high heat for approx. 1 min. Then add another tablespoon of oil as well as the onion and garlic, and fry for approx. 2 min. Add roasted bell pepper pieces, canned butter beans, canned chopped tomatoes and water, mix to combine and season with salt and pepper. Simmer for approx. 8–10 min. over medium heat.

Step 3/4

• 40 g hazelnuts
• 15 g parsley
• ½ lemon
• 1 tbsp olive oil
• ½ tsp chili flakes
• salt
• pepper

• bowl (small)
• frying pan (small)
• cooking spoon

Meanwhile, coarsely chop hazelnuts and finely chop parsley. Zest the lemon and mix with the parsley in a small bowl. Heat the remaining olive oil in a small pan and add hazelnuts and chili flakes. Season with salt and pepper.

Step 4/4

• soy yogurt (for serving)
• bread (for serving)

Mix hazelnuts with parsley mixture. Serve the stew with the hazelnut topping, a dollop of soy yogurt, and some rustic bread.

Enjoy your meal!