This recipe is vegan and gluten-free.
For the roast peppers and tomatoes
- 2 red peppers roughly chopped
- 2 handfuls of cherry tomatoes
- Drizzle of olive oil
For the stew
- 3 tbsp. olive oil
- 2 onions roughly chopped
- 4 cloves of sliced garlic
- 5 large tomatoes and/or 20 cherry tomatoes
- 1 cup of water
- 1 can of cannolini beans
- 1 can of butter beans
- Sea salt to taste
- Black pepper to taste
- 1-2 tbsp. coconut cream or yogurt
- Fresh or dried thyme
- Chilli powder
To make the roast veg, place cherry tomatoes and peppers in a large baking tray and toss them in some olive oil. Bake on a medium heat for about 20 minutes until soft and beginning to brown on the edges.
Add the olive oil to a large saucepan and fry the onion on a low to medium heat until soft. Add the garlic and cook for a few minutes more.
Add the fresh tomatoes to the pan, stir and cook on a low heat for about five minutes.
Add the roast pepper and tomato mix, water, beans and some thyme. Cover and simmer for about 20 minutes.
Lastly, season with the salt, pepper, thyme and chilli powder to taste. Stir in the coconut cream or yogurt and stir well.
Serve with rice, crusty bread or toasted crumpets.