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Winter Vegetable Casserole

Ingredients Required:

1kg White Italian Onions(s)

kg

£1.76

1 Garlic (Loose Bulb)(s)

item(s)

£0.35

1 Fennel (s)

item(s)

£0.95

1 Red Pepper(s)

item(s)

£1.00

1 Bay Leaf (60G Pack)(s)

item(s)

£1.00

1 Coriander (Bunch)(s)

item(s)

£1.35

1 Spinach (Fresh bunches)(s)

item(s)

£0.50

Vegetable Stock
Dry White Wine
Salt and Pepper
Paprika
Chick Peas (garbanzo)

This hearty supper dish is best served with plenty of warm crusty bread to mop up the delicious juices.

Ingredients:

1 tbsp olive oil

1 red onion, halved and sliced

3 garlic gloves, crushed

225g/ 8oz spinach

1 fennel bulb, cut into eight

1 red (bell) pepper, seeded and cubed

1 tbsp plain (all-purpose) flour

450ml/ 16fl oz/ 1 3/4 cups vegetable stock

6 tbsp dry white wine

400g/ 14oz can chickpeas (garbanzobeans) drained

1 bay leaf

1 tsp ground coriander

1/2 tsp paprika

salt and pepper

fennel fronds, to garnish

Directions:

  1. Heat the olive oil in a large flameproof casserole.  Add the onion and garlic and saute over a low heat, stirring frequently for 1 min.  Add the spinach and cook,stirring ocassionally for 4 mins or until wilted.
  2. Add the fennel pieces and red (bell) pepper and cook, stirring constantly for 2 mins.
  3. Stir in the flour and cook, stirring constantly for 1 min.
  4. Add the vegetable stock, white wine, chickpeas (garbanzo beans), bay leaf, ground coriander and paprika, cover and simmer for 30 mins.  Season to taste with salt and pepper, garnish with fennel fronds and serve immediately straight from the casserole.