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
Nuts, Milk
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
Nuts, Milk
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 |
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, drizzle with 1 tsp olive oil and a pinch of 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 potatoes. Roast for 20-25 mins, until the potato is soft and golden
- After 10 mins, remove the garlic parcel and set aside to cool
Do the prep & start the chickpeas
- Meanwhile, finely dice the onion. Dice the pepper into 2cm chunks. Trim the green beans. Once cooled, remove the garlic from its skin and mash with a fork. Drain and rinse the chickpeas
- 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 veduja (use less for less heat) and cook for 2 mins, then stir in the passata, chickpeas and 100ml water (50ml for 1 person). Simmer for 4-5 mins, until reduced slightly
Roast the beans
- When the potatoes have 10 mins remaining, add the green beans to one side of the tray. Toss with 1/2 tsp olive oil, a pinch of salt and pepper. Roast for the remaining time, until soft and golden
Final touches
- Quarter the lemon. Finely chop the parsley
- In the small bowl, combine the remaining mashed garlic with the yoghurt, the juice of 1 lemon wedge and a pinch of salt and pepper
- When ready, toss the green beans with half the parsley, the almonds and the juice of 1 lemon wedge
Plate up
- Share the chickpeas and potatoes between plates, with the green beans alongside. Drizzle with the garlic yoghurt, sprinkle with the remaining parsley, and serve with the remaining lemon wedges to finish
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