Vegan flamingo pea, smokey red pepper & kimchi stew recipe

Name: Vegan flamingo pea, smokey red pepper & kimchi stew recipe
Cook time: 1 hr 10 mins
Total time: 1 hr 10 mins
Yield: Serves 3
Ingredients: 500g H&B flamingo peas, washed & drained; 1 jar H&B red sauce; 1 jar H&B passata; 2 red peppers, deseeded & chopped into 1cm pieces; 4 whole tomatoes, cut in half; 1 tbsp olive oil; 1 lemon, juiced; 2 tbsp flat leaf parsely, chopped; 2 tbsp H&B kimchi

Ever heard of flamingo pea? This recipe combines it with smokey red pepper to make a delicious kimchi stew! Learn how to make this recipe yourself with a few simple steps.

Ingredients

500g H&B flamingo peas, washed & drained
1 jar H&B red sauce
1 jar H&B passata
2 red peppers, deseeded & chopped into 1cm pieces
4 whole tomatoes, cut in half
1 tbsp olive oil
1 lemon, juiced
2 tbsp flat leaf parsely, chopped
2 tbsp H&B kimchi

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Method

Step 1

Preheat the oven to 180c.

Step 2

Toss the peppers and tomatoes in the olive oil, put on a baking tray and roast for 15min, till the edges of the peppers begin to darken.

Step 3

While the peppers and tomatoes are cooking, add the peas to a pan and cover the in twice their height with cold water. Bring to a simmer over a medium-low heat. Check after a few minutes to see if cooked. - you are looking for the peas to have some crunch but you can crush them between your fingers - once this has been reached, drain.