Tomato and Cannellini Stew with Sourdough

Ingredients

• 1 leek, sliced

• 2 stalks celery, roughly chopped

• 3 cloves garlic, peeled and chopped

• 1 red chili, deseeded and finely chopped

• 1cm thick slice ginger, peeled and chopped

• 1 400g tin tomatoes

• 4 tbsp coconut milk

• 1 x 400g jar haricot beans (or chickpeas/ cannellini beans), drained

• 500g cherry tomatoes, halved

• 1 handful fresh basil

• 4 slices sourdough bread

Instructions

1. Preheat the oven to 200°C/fan 180°C/gas 6.

2. Heat a large pan on a medium heat with a generous dash of olive oil. Add the leeks, celery, garlic, chilli and ginger and a pinch of salt and some pepper, then turn the heat down and cook for 10 minutes, until the veg is soft.

3. Next, add the tinned tomatoes, coconut milk and beans and simmer for a couple of minutes, then take off the heat. Check the seasoning, and add a little more salt and pepper if needed.

4. Pour the contents of the pan into a large oven proof dish.

5. Scatter over the fresh tomatoes, followed by the basil and chunks of torn sourdough. Gently push into the hot contents to allow some of the bread to soak into the sauce.

6. Drizzle generously with olive oil and pop it into the oven for 30 minutes, until the tomatoes have shrunk and sweetened and the bread is crisp and golden.

7. Allow to sit for a few minutes before serving.