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

  1. For the garlic-infused toast, heat oil in a large frying pan over medium heat. Add the smashed garlic clove, and swirl.
  2. 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.
  3. Make sure the bread is nicely coated in olive oil, adding more as needed.
  4. For the beans, heat oil in a saucepan over medium heat, and sauté the onion until fragrant and golden.
  5. Add the smashed garlic from the bread saucepan, and the chilli flakes.
  6. Add the roasted peppers, olives, capers, and torn kale, and sauté for 2-3 minutes, breaking up the garlic clove a bit.
  7. Add the drained beans, stock, thyme, paprika, salt and pepper.
  8. Cover and bring to a simmer on low heat for 5 minutes.
  9. 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