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Mediterranean paneer and cannellini bean stew
Prep Time
8
minutes
mins
Cook Time
25
minutes
mins
Total Time
33
minutes
mins
Servings:
2
Ingredients
226g
paneer cheese
cut into 16 cubes
1
tbsp
olive oil
1/2
red or yellow pepper, deseeded and cut into large chunks
1
small onion, finely chopped
2
cloves
garlic
finely chopped
Pinch
chilli flakes
1
tsp
paprika
2
tbsp
white wine
400
g
tinned chopped tomatoes
200
g
cannellini beans, drained
handful fresh parsley
chopped
salt and pepper
1
tsp
sugar
Instructions
Gently heat the olive oil in a frying pan and fry the paneer until just golden on each side. Remove from the pan.
Add the onion and garlic to the pan and fry until translucent. Stir in the pepper chunks and cook for a further 5 minutes.
Put the paneer back in the pan with the paprika, chilli flakes and white wine. Stir well and bring to a high heat to combine the flavours.
Add the tomatoes and cannellini beans. Stir well and simmer over a low heat for about 10 minutes. Stir in the sugar which balances the flavours.
Season to taste. Sprinkle over the chopped parsley and serve.
Notes
Serving suggestions
Buttered orzo
Baked sweet potato - use as a filling
with spaghetti
in a wrap
as a topping to a
cauliflower pancake wrapper