Mediterranean bean stew with potato griddle cakes
Create a taste of the Mediterranean with this hearty vegan stew served with potato cakes.
Each serving provides 471kcal, 13.5g protein, 51g carbohydrate (of which 13g sugars), 21g fat (of which 4g saturates), 13g fibre and 0.8g salt.
- 2 tbsp extra-virgin olive oil, plus extra to serve
- 2 red onions cut into wedges
- 2 courgettes, chopped into 1cm/½in batons
- 150g/5½oz celeriac, cut into cubes
- 1 garlic clove, finely chopped
- 2 tbsp tomato purée
- 1 tbsp smoked paprika
- 1 x 440g/1lb tin chopped tomatoes
- 200ml/7fl oz vegetable stock
- 1 x 400g/14oz tin butter beans or mixed beans, drained
- handful fresh basil
- 1 lemon, zest only
- 100g/3½oz cooked broad beans
For the griddled potato cakes
For the stew, heat two tablespoons of the oil in a casserole pan and fry the onions, courgettes, celeriac and garlic for 4-5 minutes.
Add the tomato purée and smoked paprika and cook for a further 4-5 minutes. Add the chopped tomatoes and stock, bring to boil, then reduce to a simmer for 20-25 minutes.
Stir in the butter beans, basil and lemon zest and cook for a further 10 minutes, then stir in the broad beans. Finish the stew with a good glug of extra-virgin olive oil.
Meanwhile, for the griddled potato cakes, mix the ingredients together in a bowl until well combined, then shape the potato mixture into six patties.
Heat the oil in a frying pan and fry the patties for 3-4 minutes on each side, or until crisp and golden-brown on both sides.
To serve, ladle the stew into serving bowl and serve the potato cakes alongside.
You can buy readymade mashed potato from the chiller and freezer sections of most supermarkets, which will make the potato cakes much quicker to make.