Smokey bean & veggie packed pittas

Recipe byDr Jenna Macciochi

With added gut-health benefits of fibre from the cannellini beans, colourful veggies, and wholegrain spelt pittas plus the unique flavour of the Holland & Barrett Aromatic & Smokey Red Sauce giving an added punch.

Ingredients

1 tablespoon olive oil
2 garlic cloves, minced
1 bell pepper, diced
1 courgette, chopped
1 jar of cannellini beans (340g drained)
1 can of chopped tomatoes
2 generous tablespoons of H&B aromatic & smokey red sauce
1 teaspoon smoked paprika
1 teaspoon ground cumin
Chopped fresh chilli (optional)
Salt and pepper, to taste
Fresh coriander, chopped
1 small little gem lettuce
4 tablespoons of kimchi
2 pitta breads
1 lime juiced

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Healthy Diet

"This is a real crowd-pleaser - hearty, flavourful, and packed with plant points it’s a fun and colourful way to enjoy a healthy meal. It has added gut-health benefits of fibre from the cannellini beans, colourful veggies, and wholegrain spelt pittas plus the unique flavour of the Holland & Barrett Aromatic & Smokey Red Sauce gives an added punch.

It is high in vitamin C which contributes to the normal function of the immune system. It is vegetarian and vegan friendly and can be gluten-free if you opt for gluten-free pittas." - Dr Jenna Macciochi

Step 1

Heat olive oil in a large pot over medium heat. Add the onion and garlic, sauté until soft.

Step 2

Add the bell pepper and courgette. Cook until they start to soften.

Step 3

Stir in the cannellini beans, chopped tomatoes, and Holland & Barrett Aromatic & Smokey Red Sauce.

Step 4

Season with smoked paprika, ground cumin, (optional) chopped fresh chilli, and season with salt, and pepper.

Step 5

Mix well, bring to a simmer, and cook for 20-25 minutes, until the vegetables are tender and the flavors meld.

Step 6

Taste and adjust seasoning as needed.

Step 7

When nearly ready, finish with lime juice, and chopped coriander.

Step 8

When ready to serve, pop the pitta bread in the toaster to warm them up. Spoon the smokey spicy beans into each pitta half. Serve on a plate with kimchi-loaded little gem lettuce boats and garnished with remaining fresh chopped coriander.