Mediterranean-style spring stew

by SuperValu

This Mediterranean-style stew is easy to make and even easier to eat! It’s easy on the wallet too.

4 people 25 minutes 10 minutes

Ingredients

Pour the oil into a large pot set on a high heat. When the oil heats up, add the onions and garlic and cook, stirring regularly, for 2 to 3 minutes, until the onions start to go translucent and the garlic turns golden. Add the peppers, broccoli and potatoes and cook for a further 3 minutes, still stirring.
Add the tomatoes, bay leaf, stock, maple syrup, salt, cinnamon, allspice and pepper. Bring to the boil, then reduce the heat, put a lid on and simmer for 15 minutes, stirring occasionally, until the potatoes are soft.
Add the fine beans and lemon wedges and cook for a further 5 minutes with the lid off. Fish out the lemon wedges, bay leaf and cinnamon stick (if using) and discard, as they’ve now released all their flavour into the stew.
Divide the stew between four bowls and garnish with the parsley. Serve with some pitted Kalamata olives on the side and a chunk of crusty bread to mop up all the juices.