Broad Beans with Sweet Peppers

Have a savoury start to your day with this plant-based recipe! Perfect for vegans, or anyone else looking for a scrumptious, meat-free, nutritious breakfast.
5 from 1 vote
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Course: Breakfast
Cuisine: Caribbean
Diet: Vegan
Keyword: Vegan
Servings: 4
Calories: 205kcal

Ingredients

  • ½ cup Coconut milk
  • 1 cup Water
  • ½ cup Diced onion
  • 2 tbsp Garlic minced
  • 1 ½ tbsp Tomato paste or whatever amount is ideal for you
  • 2 tsp Pimento powder
  • 1 tsp Black pepper to taste
  • ½ tsp Salt
  • ½ tsp Paprika
  • 1 tbsp Thyme powder
  • ½ cup Tomatoes
  • ½ cup Sweet peppers strips
  • ½ inch Ginger grated
  • 2 cups Broad beans cooked

Instructions

  • Heat coconut milk in large saucepan. Add onion, tomato paste, tomatoes and sweet peppers and saute for 5 minutes until softened.
  • Stir in garlic, ginger, pimento and paprika.
  • Add the broad beans, water and black pepper and stir.
  • Let simmer about 20 minutes or until the stew reaches the desired consistency. Recipe makes 4 cups. Nutrient values are per cup.

Nutrition

Calories: 205kcal | Carbohydrates: 25g | Protein: 8g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Sodium: 413mg | Potassium: 468mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1048IU | Vitamin C: 34mg | Calcium: 68mg | Folate: 110µg | Iron: 3mg | Phosphorus: 162mg | Zinc: 1mg

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