Name: Spanish Stew with Garlic Loaf
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1 tbsp cooking oil; 1.5 tsp sweet smoked paprika; 1 tsp ground coriander; 0.75 tsp fennel seeds; 2 tbsp tomato puree; 1 null large onion; 2 cloves garlic cloves; 700 ml water; 1 can chopped tomatoes (400g); 2 null red bell peppers; 1 can butter beans (400g); 1 can haricot beans (400g); 0.25 tsp peppercorns; 1 tbsp cooking oil; 0.5 tsp cayenne pepper; 0.5 tsp ground coriander; 0.5 tsp sweet smoked paprika; 8 null vegan sausages (at room temperature); 5 sprigs fresh thyme (5 sprigs total, some leaves to be picked for the stew); 1 tsp vegetable oil; 0.25 tsp fennel seeds; 1 bulb garlic bulb; 0.25 bunch fresh parsley; 100 g plant butter; null to_taste salt and pepper; 1 null loaf (800g tiger bread bloomer); 0.5 null orange; 15 g fresh parsley; 2 null lemons

Instructions

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1

Preheat oven to °C (200). Line a large baking sheet. Heat a deep heavy-based frying pan or casserole with a lid over a medium-low heat. Cut a square of tin foil. Get a roasting tin ready.
2

Pour cooking oil (1 tbsp) into the hot pan. Peel and finely chop onion (1 large) and add it. Cover and cook, stirring occasionally, for minutes (8) until softened and lightly golden. Crush cloves (2 garlic). Pick leaves from the fresh thyme (5 sprigs) (reserving the remaining sprigs/stems for the sausages). Remove lid, add [crushed garlic], sweet smoked paprika (1.5 tsp), ground coriander (1 tsp), fennel seeds (0.75 tsp), and the picked [fresh thyme] leaves. Stir-fry for minute (1). Add tomato puree (2 tbsp), (400g) chopped tomatoes (1 can), and water (700 ml). Bring to a boil and simmer for minutes (5). Trim and thinly slice bell peppers (2 red) and add to the pan. Reduce heat to a gentle simmer, cover, and cook for minutes (20). Drain (400g) butter beans (1 can) and (400g) haricot beans (1 can). Remove lid, add beans, and increase heat. Bring back to boil and cook for minutes (5). Lower heat and simmer for minutes (10).
3

Remove cloves (2 garlic) from bulb (1 garlic) and set aside. Place remaining [garlic bulb] in the foil square. Drizzle with vegetable oil (1 tsp), fennel seeds (0.25 tsp), and a little [salt and pepper]. Wrap tightly and place in the °C (200) oven for minutes (20).
4

Cut sausages (8 vegan) into chunks. Crack peppercorns (0.25 tsp). Pick the leaves from the remaining [fresh thyme] (from the 5 sprigs). Put the [sausage chunks] in the roasting tin and sprinkle with cooking oil (1 tbsp), cayenne pepper (0.5 tsp), ground coriander (0.5 tsp), sweet smoked paprika (0.5 tsp), cracked [peppercorns], and [thyme leaves]. Mix to coat the sausages well. When the garlic has been in the oven for minutes (20), turn down the oven heat to °C (140). Put the roasting tin alongside the garlic package and bake for minutes (20) more.
5

Take the garlic package out of the oven and open it up to let out the steam. Finely chop fresh parsley (0.25 bunch). Once the garlic is cool, unwrap the cloves and squeeze the flesh into a bowl. Add the [chopped parsley], [salt and pepper], and plant butter (100 g). Mix until smooth. Make a few cuts in the loaf (tiger bread bloomer) (1 (800g)), slicing a third of the way into the loaf. Spread the [garlic butter] into the cracks. Place on the lined baking tray and warm in the oven for minutes (10).
6

Halve one of the lemons (2) and squeeze the juice into the stew. Cut the other [lemon] into wedges. Finely chop fresh parsley (15 g). Squeeze the juice of orange (0.5) over the stew. Season well with [salt and pepper] and sprinkle with the [chopped parsley]. Dot the [sausage chunks] on top. Serve with the [ultimate garlic loaf] and the [lemon wedges] on the side.