
Denise says:
- This is a tasty, filling, vegan dish which is great for brunch or lunch. It is tasty Mediterranean bowl of vegetables, topped on garlic infused sourdough – warming and nutritious!
- For the red peppers, you can roast them yourself, or for a quick short cut, buy the ready roasted peppers in a jar.
- Preparation Time: 10 minutes
- Cooking Time: 20 minutes
- Serves: 2
Ingredients:
- For the sourdough base
- 4 slices sourdough bread – about 2cm thick
- 3 tablespoons olive oil
- 1 fat garlic clove – smashed
- For the bean filling
- 1 tablespoon olive oil
- 1 onion – peeled and roughly chopped
- ¼ teaspoon chilli flakes
- 2 roasted red peppers – cut into cubes
- 60g olives – cut in half
- 1 tablespoon capers
- 60g kale – torn, thick stem removed
- 400ml cannellini beans, or white beans – drained
- 250ml vegetable stock
- 1 teaspoon dried thyme / mixed herbs
- 1 teaspoon smoked paprika
- ¼ teaspoon salt
- Freshly ground black pepper to taste
- 1–2 teaspoons lemon zest
- Garnish: Lemon zest, extra virgin olive oil and fresh parsley
Method
- For the garlic-infused toast, heat oil in a large frying pan over medium heat. Add the smashed garlic clove, and swirl.
- Once golden and fragrant, set the garlic aside, and add the bread, toasting slowly on each side, until crispy, turning heat to medium-low or low.
- Make sure the bread is nicely coated in olive oil, adding more as needed.
- For the beans, heat oil in a saucepan over medium heat, and sauté the onion until fragrant and golden.
- Add the smashed garlic from the bread saucepan, and the chilli flakes.
- Add the roasted peppers, olives, capers, and torn kale, and sauté for 2-3 minutes, breaking up the garlic clove a bit.
- Add the drained beans, stock, thyme, paprika, salt and pepper.
- Cover and bring to a simmer on low heat for 5 minutes.
- Stir in lemon zest. Taste and adjust salt and pepper and chilli flakes if preferred.
Tagged in: Brunch, Cannellini beans, Capers, chilli flakes, English, Kale, Lunch, Olives, red peppers, sourdough, Vegan lunch