Meera Sodha’s vegan recipe for white bean, leek and artichoke stew: A spring-forward kind of dish that anticipates fresher ingredients to come, but that’s still hearty enough to be a winter bowl
There’s a lot of green: artichokes, peas, leeks and fresh herbs – but the artichokes are jarred and the peas are from the freezer. If you’re struggling to wait for spring, too, perhaps this is the recipe for you.
INGREDIENTS Serves 4
5 tablespoons extra-virgin olive oil, plus extra for the toast
2 red onions, peeled and finely diced
1¼ teaspoons fine sea salt
4 garlic cloves, peeled and crushed
2 leeks whites and greens thinly sliced and rinsed
160g drained jarred artichokes in oil 400g tin butter beans in water, drained
200g frozen peas
250 ml vegetable stock
1 tablespoon lemon juice
10g fresh mint, leaves picked
10g fresh flat-leaf parsley
¼ teaspoon coarsely ground black pepper
Sourdough, to serve
METHOD
Put the oil in a wide, deep frying for which you have a lid, and set it on a medium heat. When hot, add the onion and salt, and cook, stirring often, for 10 minutes, until soft and sweet. Stir in the garlic and leeks, cover the pan and leave to cook for eight minutes, until the leeks are soft.
Add the artichokes, butter beans, frozen peas, and the stock to the pan, mix well, then cover again and cook for a further five minutes.
Add the lemon juice, then chop the herbs and stir them in, too, along with the ground pepper.
Taste and adjust the seasoning as you wish, then distribute between shallow bowls.
Serve with toasted sourdough drizzled with more extra-virgin olive oil on the side.
Original Recipe Meera Sodha writing in the Guardian
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