Greek Braised Potatoes and Beans

Name: Greek Braised Potatoes and Beans with Artichokes and Olives
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 1 Pieces of Red onion; 1 Pieces of Carrot; 3 Pieces of Garlic cloves; 450 Grams of Potatoes; 400 Grams of Artichoke hearts; 250 Grams of Green beans; 2 Tbsp of Olive oil; 1 Tsp of Salt; 10 Grams of Fresh oregano; 400 Grams of Chopped tomatoes; 30 Grams of Tomato paste; 1 Pieces of Vegetable stock cube; 10 Grams of Agave syrup; 40 Grams of Kalamata olives; 300 ML of Water; 1 Tsp of Black pepper; 2 Pieces of Olive and rosemary baguette; 20 Grams of Pine nuts; 1 Pieces of Lemon

with Artichokes and Olives

More than the sum of its humble parts, this Cypriot-inspired dish is low touch and as wholesome as any potato dish can be.

Cals 448 · Prot 17 · Carbs 77 · Fat 13

Vegan

40 min

Greek Braised Potatoes and Beans with Artichokes and Olives

More than the sum of its humble parts, this Cypriot-inspired dish is low touch and as wholesome as any potato dish can be.

Cals 448 · Prot 17 · Carbs 77 · Fat 13

Vegan

Ingredients

Stew

Red onion

1 Piece

Carrot

1 Piece

Garlic cloves

3 Pieces

Potatoes

450 Grams

Artichoke hearts

400 Grams

Green beans

250 Grams

Olive oil

2 Tbsp

Salt

1 Tsp

Fresh oregano

10 Grams

Chopped tomatoes

400 Grams

Tomato paste

30 Grams

Vegetable stock cube 15*

1 Piece

Agave syrup

10 Grams

Kalamata olives

40 Grams

Water

300 ML

Black pepper

0.5 Tsp

Garnish

Olive and rosemary baguette 10*11*

2 Pieces

Pine nuts 2*

20 Grams

Lemon

1 Piece

Allergens

*15 Celery, *10 Wheat, *11 Gluten, *2 Tree Nuts

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	1879 / 448
Fats (g)	12.6
of which saturated (g)	1.3
Carbohydrates (g)	77
of which sugars (g)	25.7
Fibers (g)	22.1
Proteins (g)	16.9
Salt (g)	1.4

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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.