The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 240g green beans (use half)
- 1 onion (use half)
- 10g flaked almonds (use half) (Nuts)
- 1 pepper (use half)
-
200g passata (use half)
-
230g chickpeas (use half)
- 80g greek style yoghurt (use half) (Milk)
- 1 handful of fresh flat-leaf parsley (use half)
- 1 unwaxed lemon (use half)
- 3 garlic clove
-
2 tsp smoked paprika & oregano blend (use half)
-
40g vegan 'nduja (use a quarter)
- 6 baby potatoes
Milk, Nuts
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 73Kcal | 646Kcal |
| 307kJ | 2704kJ | |
| Fat | 2.3g | 20g |
| of which saturates | 0.7g | 5.7g |
| Carbohydrates | 9g | 78g |
| of which sugars | 2.6g | 22g |
| Protein | 2.3g | 20g |
| Salt | 0.16g | 1.4g |
| Fibre | 2.2g | 20g |
Ingredients
Ingredients
- 240g green beans
- 1 onion
- 10g flaked almonds (Nuts)
- 1 pepper
-
200g passata
-
230g chickpeas
- 80g greek style yoghurt (Milk)
- 1 handful of fresh flat-leaf parsley
- 1 unwaxed lemon
- 3 garlic clove
-
2 tsp smoked paprika & oregano blend
-
40g vegan 'nduja (use half)
- 6 baby potatoes
Milk, Nuts
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 73Kcal | 524Kcal |
| 304kJ | 2194kJ | |
| Fat | 2.8g | 20g |
| of which saturates | 0.8g | 5.7g |
| Carbohydrates | 7g | 52g |
| of which sugars | 2.8g | 20g |
| Protein | 2.4g | 17g |
| Salt | 0.19g | 1.4g |
| Fibre | 2.4g | 18g |
Spanish-style Chickpea Stew with Roast Potatoes, Ve'duja & Almond Green Beans
This vibrant Spanish-style stew stars chuky chickpeas, simmering alongside fiery vegan 'nduja, sweet peppers, creamy passata and fragrant roasted garlic. Pair it with golden potatoes, coated in smoky paprika and herby oregano, and bright green beans tossed with crunchy almonds and fresh-cut parsley. Garnish with a dollop of yoghurt to balance the heat. Finish with a squeeze of lemon, and you're ready to dig in!
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas mark 7
- Line a baking tray with parchment paper
- Pull out a medium frying pan, a small bowl, a sieve & a measuring jug
Get roasting
- Slice the potatoes into 1cm thick rounds, then add to the lined baking tray. Toss with half the smoked paprika oregano blend, 1 tsp olive oil, salt and pepper
- Place the whole garlic cloves onto a small piece of foil, drizzle with 1/2 tsp olive oil and loosely fold into a parcel. Add to the tray, alongside the potato. Roast for 20-25 mins, until the potato is soft and golden
- After 10 mins, remove the garlic parcel and set aside to cool
Finish the prep & simmer the chickpeas
- Meanwhile, finely dice the onion. Dice the pepper into 2cm chunks. Trim the green beans. Drain and rinse the chickpeas
- Once cooled, remove the garlic from its skin and mash with a fork
- Heat the medium frying pan with 1 tsp olive oil on medium-high heat. Once hot, add the onion and pepper and cook for 4-5 mins, until softening. Season with salt and pepper
- Add the remaining smoked paprika oregano blend, half the mashed garlic and the half pack of vegan 'nduja (add less for less heat) and cook for 2 mins, then stir in the passata, chickpeas and 100ml water (50ml for 1 person). Bring to a boil and simmer for 4-5 mins, until reduced slightly
Roast the green beans
- When the potato has 10 mins remaining, add the green beans to one side of the tray. Toss with 1/2 tsp olive oil, salt and pepper. Roast for the remaining time, until soft and golden
Last bits
- Quarter the lemon. Finely chop the parsley
- In the small bowl, combine the remaining mashed garlic with the yoghurt, the juice from 1 lemon wedge and a pinch of salt and pepper
- When ready, toss the green beans with the almonds, half the parsley and the juice from 1 lemon wedge
Plate up
- Share the chickpea stew and potatoes between plates, with the green beans alongside. Drizzle with the garlic yoghurt and sprinkle with the remaining parsley. Garnish with the remaining lemon wedges to finish
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