Speedy One Pot Kale, Bean & Lemon Stew

kale stew

This is a lovely, hearty, healthy stew which is very quick to make – perfect for busy evenings or for taking to work in a thermos.

Easy recipeEasy Gluten free Wheat free Quick meal Low fat, low sugar, diabetic friendly Freezable recipe Cheap as chickpeas Kid recipe
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Preparation time

10 min

Cook time

10 min

Total time

20

Meal

  • mains
  • soups-starters
  • lunches

Servings

4

Ingredients

  • 1 onion, finely diced
  • 2-3 cloves garlic, finely chopped
  • 1 tsp fennel seeds
  • ½ tsp chilli flakes
  • 3 medium carrots, sliced
  • 1 tsp sugar or syrup
  • 1 x 400g/14½ oz tin chopped tomatoes
  • 600ml/2½ cups vegan stock
  • 1 tbsp red wine vinegar
  • 2 bay leaves
  • 3 x 400g/14½ oz tins butter beans, chickpeas or cannellini beans, drained and rinsed
  • 180g/6½ oz kale leaves (stalks removed), sliced into 1cm strips
  • Zest of half a lemon, finely chopped
  • 1 tbsp lemon juice
  • 2-3 tbsp nutritional yeast (optional)
  • Salt and pepper, to taste

Optional serving suggestions: vegan feta, vegan Parmesan or nutritional yeast, vegan yoghurt, crusty bread, garlic bread, lemon wedges, fresh parsley, drizzle olive oil

Instructions

  • 1 onion, finely diced
  • 2-3 cloves garlic, finely chopped
  • 1 tsp fennel seeds
  • ½ tsp chilli flakes
  • 3 medium carrots, sliced
  • 1 tsp sugar or syrup
  • 1 x 400g/14½ oz tin chopped tomatoes
  • 600ml/2½ cups vegan stock
  • 1 tbsp red wine vinegar
  • 2 bay leaves
  • 3 x 400g/14½ oz tins butter beans, chickpeas or cannellini beans, drained and rinsed
  • 180g/6½ oz kale leaves (stalks removed), sliced into 1cm strips
  • Zest of half a lemon, finely chopped
  • 1 tbsp lemon juice
  • 2-3 tbsp nutritional yeast (optional)
  • Salt and pepper, to taste

Optional serving suggestions: vegan feta, vegan Parmesan or nutritional yeast, vegan yoghurt, crusty bread, garlic bread, lemon wedges, fresh parsley, drizzle olive oil

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