Desk Only - Veggie - 15 mins

• Meanwhile, prepare the stock (see Tip).
• Crush or mince the garlic and slice the onion.
• Drain the beans.
• Heat a drizzle of olive oil in a deep frying pan over medium-high heat and fry the bell pepper strips with the onion, garlic and Peruvian-style spice mix for 1 minute.

Tip: if it's inconvenient to prepare a small amount of stock, you can prepare 500ml instead (using 1 stock cube) and then measure out the amount you need for the recipe. You can freeze the rest of the stock to use another time.

• Stir in the passata, stock, balsamic vinegar, beans and sugar. 
• Bring to the boil and allow to reduce gently for 4 - 5 minutes, covered. Season to taste with salt and pepper.

Did you know... this recipe provides more than 400g vegetables per serving. This is thanks in part to the passata, which contains around the same amount of vitamins, minerals and fibre as fresh vegetables.