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Flamingo pea, smokey red pepper & kimchi stew recipe

28 Jun 2022 • 5 min read

Created by our specialist team of foodies, this is a comforting stew perfect on those colder days. Don't be put off by the ingredients, while these aren't normally associated with warming dishes like a stew, the kimchi packs a really nice punch and the peas are an alternative to the usual beans you would find in a vegan stew! 

Jump to: Ingredients | Method

Prep time: 10mins
Cook time: 1hr
Total time: 1hr 10mins


  • 500g H&B flamingo peas, washed & drained
  • 1 jar H&B red sauce
  • 1 jar H&B passata
  • 2 red peppers, deseeded & chopped into 1cm pieces
  • 4 whole tomatoes, cut in half
  • 1 tbsp olive oil
  • 1 lemon, juiced
  • 2 tbsp flat leaf parsely, chopped
  • 2 tbsp H&B kimchi
Flamingo pea stewFlamingo pea stew


  1. Preheat the oven to 180c.
  2. Toss the peppers and tomatoes in the olive oil, put on a baking tray and roast for 15min, till the edges of the peppers begin to darken.
  3. While the peppers and tomatoes are cooking, add the peas to a pan and cover the in twice their height with cold water. Bring to a simmer over a medium-low heat. Check after a few minutes to see if cooked. - you are looking for the peas to have some crunch but you can crush them between your fingers - once this has been reached, drain. 
  4. Add the peas back into the pan, pour in the jars of red sauce, passata, peppers and tomatoes. Bring the pan to a simmer, reduce the heat and cook for a further 10-15 mins. If the stew begins to dry, add 2 cups of water. 
  5. When the stew has thickened, take it off the heat and add the lemon juice, kimchi and parsley.
  6. Season to taste and serve.
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