Cannellini bean and pea stew
Ingredients
- 2 tbsp olive oil, plus extra to garnish
- 200g/7oz red onion, finely diced
- 200g/7oz celery, finely diced and leaves reserved for garnish
- 200g/7oz red pepper, finely diced
- 3 garlic cloves, grated
- 2 tsp paprika
- 2 tsp dried mixed herbs
- 1 vegetable stock cube
- 1 tbsp cornflour or plain flour
- 400g tin cannellini beans, drained and rinsed
- 2 tbsp tomato purée
- 300g/10½oz frozen peas
- salt and freshly ground black pepper
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