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  • V

    Vegetarian

  • V*

    Vegetarian Option

  • Ve

    Vegan

  • Ve*

    Vegan Option

  • G

    Gluten-Free

  • G*

    Gluten-Free Option

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    Dairy-Free

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    Dairy-Free Option

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Rated 4.8 by 26 users.

Brothy Beans, Leeks + Fennel with Pumpkin Seed Gremolata

Brothy, beany + incredibly nourishing - this is a dish to beat the Jan Blues. With simmered down leeks, fennel and creamy Queen Butter Beans, topped off with a lemony, herby, pumpkin seed gremolata. It's also entirely plant-based!

Feeds: 3
Takes: 30 minutes
Ve
V
D
G

Ingredients

2 tbsp olive oil

2 medium leeks, roughly sliced

1 large fennel bulb, sliced lengthways into 6-8 wedges

2 fat garlic cloves, thinly sliced

1 x 570g jar Queen Butter Beans - with their bean stock

200ml veg stock

The juice of ½ lemon

Pumpkin Seed Gremolata

50g pumpkin seeds

15g fresh parsley, finely chopped

3 tbsp olive oil

Juice and zest of 1 lemon

Directions

1

Heat the olive oil in a large pan over medium-low heat. Add the leeks and fennel wedges with a pinch of salt and saute until nicely softened, about 10-12 minutes - the longer, the better! Add the garlic for the final minute of cooking and cook until fragrant.

2

Pour in the beans with their stock and the veg stock and stir to combine. Bubble away for 4-5 minutes, crushing some of the beans slightly with a spoon to thicken it further.

3

For the gremolata, toast the pumpkin seeds in a dry pan for 2 minutes until they start to pop and smell toast. Finely chop up half - this will create more of a pesto-like consistency. Add the seeds to a bowl with the parsley, olive oil and the zest and juice of 1 lemon. Check for seasoning.

4

Once the stew is looking nice and brothy, stir in the juice of ½ lemon and cracked black pepper. Spoon into bowls and scatter over the gremolata. Finish with a big crack of black pepper.

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