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
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.
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.
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.
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.
Plate your dish
- Divide the rice between your bowls.
- Top with the stew.
- Garnish with the parsley. Bon appétit!
Camp Goodfood is back!
Choose from an exciting selection of 6 kid-approved recipes to make together as a team. Includes a fun starter kit, instructions split between adult & child, and hilarious videos starring Richard and Jordana.
