Artichoke & Bean Stew

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I love artichokes as they have so much flavour and texture to them, but not only that, they are rich in antioxidants too. Beans are a fantastic source of protein and vitamin B so you will be ready for the day ahead with this hearty nutrient-rich meal.

This recipe is great if you enjoy dipping bread into your meals and scooping up every last bit. It’s soft, delicate and wonderfully seasoned. The sweet potatoes, give this a wonderful sweetness that balances perfectly with the spices.

artichoke and bean stew

Artichoke & Bean Stew

I love artichokes as they have so much flavour and texture to them, but not only that, they are rich in antioxidants too. Beans are a fantastic source of protein and vitamin B so you will be ready for the day ahead with this hearty nutrient-rich meal.
Cook Time1 hr
Total Time1 hr
Course: Main Course
Cuisine: Gibraltar, Mediterranean
Servings: 5
Author: Mama Lotties

Ingredients

  • 1 onion
  • 3 garlic cloves
  • 1 sweet pepper
  • 400 g jar artichoke hearts
  • 1 potato
  • 1 ½ tsp ground cumin
  • 3 tsp smoked paprika
  • ½ tsp ground fennel seeds
  • Pinch of saffron threads
  • 800 g tomate triturado
  • 1 jar roast peppers
  • 1 tbsp fresh thyme
  • 800 g mixed beans
  • 50 g seedless Kalamata olives
  • Fresh coriander
  • 2 tbsp seed mix
  • Olive oil
  • Salt
  • Black pepper

Instructions

  • Start off by slicing the sweet pepper into chunks and laying them out on a baking tray with the drained aubergine hearts. Drizzle some oil over them, a generous pinch of salt and place them under a grill on medium heat so that they char. (Rotate them occasionally.)
  • In the meantime, dice the onion and fry it gently (on a low heat) until almost translucent alongside the garlic. You can keep the garlic whole for this one.
  • Once the onion and garlic are soft, peel the garlic (or squeeze them out of the skin) and pop them into a blender with 3 roasted peppers from the jar. Pour the tomate triturado into the blender and blend until smooth, adding the herbs and spices (except the saffron).
  • By now the vegetables under the grill should be nice and tender and wonderfully charred. Take them out of the grill place them in a deep pan, pour the sauce we blended together on top and add in the beans and olives, and 1 diced up potato,
  • Pour about 50ml of water into the pot, the pinch of saffron threads, a sprinkle of salt and pepper and allow the ingredients to simmer together, making sure to stir occasionally until the potato is soft.
  • Finally, once you see the sauce is reducing and that the flavours have combined, serve this by sprinkling the seed mix on top and chopping up some fresh coriander to garnish.
  • You can serve this as-is or alongside some rice, couscous or simply some crusty bread.
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