10% off £35
Smokey bean & veggie packed pittas
Ingredients
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 bell pepper, diced
- 1 courgette, chopped
- 1 jar of cannellini beans (340g drained)
- 1 can of chopped tomatoes
- 2 generous tablespoons of H&B aromatic & smokey red sauce
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- Chopped fresh chilli (optional)
- Salt and pepper, to taste
- Fresh coriander, chopped
- 1 small little gem lettuce
- 4 tablespoons of kimchi
- 2 pitta breads
- 1 lime juiced
Step 1
Heat olive oil in a large pot over medium heat. Add the onion and garlic, sauté until soft.
Step 2
Add the bell pepper and courgette. Cook until they start to soften.
Step 3
Stir in the cannellini beans, chopped tomatoes, and Holland & Barrett Aromatic & Smokey Red Sauce.
Step 4
Season with smoked paprika, ground cumin, (optional) chopped fresh chilli, and season with salt, and pepper.
Step 5
Mix well, bring to a simmer, and cook for 20-25 minutes, until the vegetables are tender and the flavors meld.
Step 6
Taste and adjust seasoning as needed.
Step 7
When nearly ready, finish with lime juice, and chopped coriander.
Step 8
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.
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