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Heat olive oil in a large pot over medium heat. Add the onion and garlic, sauté until soft.
Add the bell pepper and courgette. Cook until they start to soften.
Stir in the cannellini beans, chopped tomatoes, and Holland & Barrett Aromatic & Smokey Red Sauce.
Season with smoked paprika, ground cumin, (optional) chopped fresh chilli, and season with salt, and pepper.
Mix well, bring to a simmer, and cook for 20-25 minutes, until the vegetables are tender and the flavors meld.
Taste and adjust seasoning as needed.
When nearly ready, finish with lime juice, and chopped coriander.
When ready to serve, pop the pitta bread in the toaster to warm them up. Spoon the smokey spicy beans into each pitta half. Serve on a plate with kimchi-loaded little gem lettuce boats and garnished with remaining fresh chopped coriander.