Smoked Spanish Vegetable Stew

Course dinner
Prep Time 10 minutes
Cook Time 15 minutes
Servings 8
Calories 278kcal

Ingredients

  • 2 tbsp olive oil
  • 1 large onion chopped
  • 2 peppers cut into small chunks
  • 2 courgettes thickly sliced
  • 2 tsp smoked paprika
  • 2 cloves garlic crushed
  • 2 x 400g cans butter beans drained and rinsed
  • 2 x 400g cans chopped tomatoes
  • 150 g California Walnuts
  • 75 g pitted green olives sliced
  • 1 tbsp chopped flat leaf parsley
  • Rice to serve

Instructions

  • Heat the oil in a large saucepan and fry the onion, peppers and courgettes for 5 minutes until softened.
  • Stir in the paprika and garlic and cook for 1 minute then add the butter beans, chopped tomatoes and ½ can of water, Walnuts and olives, bring to the boil, cover and simmer for 10 minutes.
  • Serve sprinkled with parsley with cooked rice.

Nutrition

Serving: 287g | Calories: 278kcal | Carbohydrates: 16g | Protein: 9.9g | Fat: 18g | Saturated Fat: 2.1g | Fibre: 8.1g | Sugar: 8.6g

Notes

Cooks tip
Serve half as above then use the rest the next day on jacket potatoes or stirred into cooked pasta for a quick lunch or supper. Or simple freeze half for another time.
Salt: 1.7g
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