with Capsicum & Baby Spinach
Perfectly seasoned paprika crumbed chick'n meets a medley of veggies in this hearty, flavour-packed stew. Tender white beans soak up a rich, smokey tomato broth, while some of Nan's special seasoning brings everything together for a comforting dish that’s both nourishing and delicious. This one is sure to warm you up! *This recipe is under 650kcal per serving.*
Allergens
Utensils
Tags
Paprika Spice Blend
1 sachet
Baby spinach leaves
1 packet
Chickpeas
1 packet
Capsicum
1
Parsley
1 packet
Soffritto Mix
1 packet
Tomato paste
1 packet
Nan's Special Seasoning
1 sachet
Plant-Based Crumbed Chicken
300 g
Lemon
1
Olive oil
1 drizzle
Water
0.33 cup
- Thinly slice capsicum.
- Drain and rinse cannellini beans.
- Heat a large frying pan over medium-high heat with enough olive oil to coat the base.
- Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side.
- Transfer to a paper towel-lined plate, season with a pinch of paprika spice blend and cover to keep warm.
- When the chick'n is cooked, wipe out frying pan and return to high heat with a drizzle of olive oil.
- Cook soffritto mix and capsicum, stirring occasionally, until softened, 4-5 minutes. Add cannellini beans and cook, until warmed through, a further 2-3 minutes.
- Reduce heat to medium, add Nan's special seasoning and tomato paste and cook, stirring until fragrant, 1 minute.
- Stir in the water and baby spinach leaves until slightly thickened and wilted, 1-2 minutes. Season with salt and pepper.
TIP: Add a splash of water if the beans look dry.
TIP: Seasoning is key in this dish, so taste and season with more salt and pepper if needed.
- Divide smokey white beans between bowls.
- Top with paprika crumbed chick'n. Tear over parsley to serve. Enjoy!
613
kcal
Calories
2570
kJ
Energy (kJ)
18.2
g
Fat
2.8
g
of which saturates
68.3
g
Carbohydrate
15.2
g
of which sugars
23.3
g
Dietary Fibre
33.4
g
Protein
0
mg
Cholesterol
1550
mg
Sodium
