Greek Braised Potatoes and Beans

with Artichokes and Olives
Calorie smart
More than the sum of its humble parts, this Cypriot-inspired dish is low touch and as wholesome as any potato dish can be.
Cooking time: 40 min
Cals 522 · Prot 14 · Carbs 90 · Fat 13
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Red onion
1 Piece
1 Piece
Garlic cloves
3 Pieces
450 Grams
Artichoke hearts
400 Grams
Green beans
250 Grams
Olive oil
2 Tbsp
1 Tsp
Fresh oregano
10 Grams
Chopped tomatoes
400 Grams
Tomato paste
30 Grams
Vegetable stock cube
1 Piece
Agave syrup
10 Grams
Kalamata olives
40 Grams
300 ML
Black pepper
0.5 Tsp


Olive and rosemary baguette
2 Pieces
Pine nuts
20 Grams
1 Piece


1 Prep
Peel and finely chop the onion, carrot and garlic. Peel and chop the potatoes into bite size pieces. Drain and halve the artichoke hearts. Trim the green beans.
2 Sauté
Heat a very large pan over a medium heat with a generous drizzle of olive oil. Add the carrot and onion with a large pinch of salt and fry for 5 min until soft. Strip the oregano directly into the pan and add the garlic. Fry for 1 min further. 
3 Simmer
Add the potatoes, green beans, artichoke hearts, chopped tomatoes, tomato paste, vegetable stock cube, agave syrup, olives and measured water. Cover with a lid and simmer for 25-30 min or until the potatoes are tender. Stir occasionally to stop the potatoes from sticking to the bottom of the pan. 
4 Bake bread
Meanwhile, preheat the oven to 200°C/180°C fan. Once hot, place the baguettes on a baking tray and heat them in the oven for 15 min or until crispy on the outside and warm on the inside.
5 Toast pine nuts
Meanwhile, toast the pine nuts in a hot, dry pan for 2 min or until starting to brown.
6 Serve
Once ready, season the stew to taste with lemon juice and salt and pepper. Garnish with the pine nuts and serve the baguette alongside. 
Tips for fussy eaters
Not on a vegan diet? Top with a handful of crumbled feta.
Pro tip
Don't skimp on the olive oil in step 2!

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