Ingredients

• 2 tbsp olive oil, plus extra to garnish
• 200g/7oz red onion, finely diced
• 200g/7oz celery, finely diced and leaves reserved for garnish
• 200g/7oz red pepper, finely diced
• 3 garlic cloves, grated
• 2 tsp paprika
• 2 tsp dried mixed herbs
• 1 vegetable stock cube
• 1 tbsp cornflour or plain flour
• 400g tin cannellini beans, drained and rinsed
• 2 tbsp tomato purée
• 300g/10½oz frozen peas
• salt and freshly ground black pepper

Instructions

1. Heat the oil in a large saucepan or casserole over a medium heat and add the onion, celery and red pepper. Season well with salt and pepper and fry for around 7–8 minutes or until softened. Add the garlic, paprika and herbs and stir for another 2 minutes.

2. Measure out 600ml/20fl oz hot water in a jug and crumble in the stock cube. Add the cornflour and stir to combine. Pour into the pan along with the beans and tomato purée. Bring to a gentle simmer for 5 minutes. Add the peas and simmer over a low heat for another 5 minutes.

3. Serve the stew in warmed bowls and garnish with a little of the reserved celery leaf, a drizzle of olive oil and a sprinkle of black pepper.