Recipe Instructions:
Ingredients
3 tbsp olive oil
2 onions, halved and finely sliced
3 garlic cloves, crushed
3 tbsp tomato purée
800g cauliflower sauce (see recipe, left)
2 x 400g tins chickpeas, drained and rinsed
2 courgettes, halved and thickly sliced
200g frozen baby broad beans
150g cherry tomatoes, halved
2 spring onions, finely sliced (optional)
4 pittas, toasted and sliced (optional)
For the watercress pesto
50g walnuts
85g bag watercress
1 lemon, zested and juiced
ethod
Heat 1 tbsp oil in a large saucepan over a low-medium heat and cook the onions for 10 mins, stirring occasionally, until softened. Add the garlic and cook for 3 mins more, adding a splash of water if anything starts to catch. Stir through the tomato purée and cook for 2 mins.
Stir in the cauliflower sauce, chickpeas and 350ml water. Bring to a simmer, then reduce the heat to low and cook for 15 mins, stirring occasionally. Season to taste.
Meanwhile, pulse the walnuts in a food processor to finely chop. Add most of the watercress and the lemon juice; blend to finely chop. Drizzle in 1 tbsp oil and 1 tbsp water; blend to a smooth pesto. Season to taste.
Heat the remaining 1 tbsp oil in a large frying pan over a low-medium heat. Fry the courgettes in a single layer for 2 mins or until lightly browned, then flip and cook for another 1 min. Push the courgettes to the sides, add the broad beans to the centre and cook for 3-4 mins until lightly browned and fully cooked through. Push the beans to the side as well and add the tomatoes, cut-side down; cook for 2 mins.
Spoon the stew into bowls, top with the vegetables and dot over the watercress pesto. Scatter with the reserved watercress leaves, spring onions (if using) and the lemon zest. Serve with sliced toasted pittas, if you like.
