This classic combination of cannellini beans, red peppers and paprika is typical of Spanish cuisine. This dish is traditionally cooked using chorizo and shellfish such as squid, but it works well with Quorn pieces that serve as the protein component of the dish.
Ingredients
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 medium red peppers, deseeded and thinly sliced
- 1 tbsp smoked paprika
- 2 x 400g cans chopped tomatoes
- 500ml low sodium vegetable stock
- A pinch of turmeric
- 10 pitted black olives, sliced
- 300g frozen Quorn chicken-style pieces
- 1 x 400g can cannellini beans, drained
- 100g frozen peas
- 1 medium lemon, juiced
- 15g fresh flat-leaf parsley, finely chopped
- 300g wholemeal couscous
Method
- Set a large, deep-sided non-stick pan over a medium heat and add the oil. Add the onion, garlic and peppers to the pan and cook gently for 8-10 minutes until softened.
- Add the smoked paprika and cook for another minute. Add the chopped tomatoes, stock, turmeric, olives, meat-free chicken-style pieces and cannellini beans. Simmer gently for 15 minutes.
- While the stew is cooking, prepare the couscous by placing in a medium sized shallow bowl with 600ml of boiling water (just enough to cover the grains). Cover with a plate and leave for 10 minutes. Remove the plate and fluff the couscous with a fork.
- Add the peas to the stew and simmer for a further 5 minutes.
- Add the lemon juice and parsley, then simmer for another 2 minutes.
- Serve the stew in bowls with the couscous.
