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Goodfood Travels: Portugal's Feijoada Vegetariana

with Chickpeas, Sweet Pepper & Rice

Cooking time

30 minutes

Servings

2/4

Calories

780 /serving

Goodfood goes global! We’re travelling the world in search of culinary inspiration, and bringing you our best finds. Next stop: Portugal, where feijoada is a traditional rib-sticking bean stew. Enjoy a veg version, spiced with cumin and smoky pimentão fumado, and offset by fresh parsley.

We will send you:

  • 14g Parsley
  • 1 Sweet pepper
  • 100g Nantes carrots
  • 2 Garlic cloves
  • 1 Shallot (or onion)
  • 160g White rice
  • 398ml Chickpeas (canned)
  • 1g Ground cumin
  • 100ml Tomato sauce
  • 30ml Vegetable demi-glace
  • 10g A la Plancha spices (kosher salt, garlic, sugar, red bell pepper, vinegar powder, yeast extract, green bell pepper, sunflower oil, paprika, smoked paprika, silicon dioxide, turmeric, cayenne pepper, citric acid)

Contains: Sulphites

You will need:

Oil
Salt & pepper (S&P)
Strainer
2 Medium pots
Total Fat
12 g
Saturated Fat
1 g
Sodium
1090 mg
Total Carb
142 g
Sugars
13 g
Protein
28 g
Fibre
25 g
Preparation
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Cook the rice

  • In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.

  • Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed.

  • Remove from the heat and let sit, covered, for 5 min. Fluff the rice.


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Mise en place

  • Meanwhile, thinly slice the carrots crosswise.

  • Halve, core and medium-dice the sweet pepper.

  • Drain and rinse the chickpeas.

  • Roughly chop the parsley leaves and stems.

  • Halve, peel and thinly slice the shallot.

  • Mince the garlic.

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Start the stew

  • In a second medium pot, heat a drizzle of oil on medium.

  • Add the carrots and sweet pepper. Sauté, 4 to 5 min., until crisp-tender.

  • Add the shallot, garlic, cumin, spices and S&P.

  • Sauté, 1 to 2 min., until fragrant and beginning to soften.

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Finish the stew

  • To the pot, add the chickpeas, tomato sauce, demi-glace, ½ cup water (double for 4 portions) and S&P; bring to a boil.

  • Reduce to a simmer and cook, stirring occasionally, 5 to 6 min., until the vegetables are tender and the sauce has thickened.


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Plate your dish

  • Divide the rice between your bowls.

  • Top with the stew.

  • Garnish with the parsley. Bon appétit!


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