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Meera Sodha's Vegan Recipe for Leek and Beans Romesco
Ingredients
  • subheading: For the sauce:
  • 4 tbsp extra-virgin olive oil
  • 1¼ tsp fine sea salt
  • 1½ tsp sweet paprika
  • 1 mild red chilli, roughly chopped
  • 2½ tbsp sun-dried tomato paste
  • 40g blanched or ground almonds
  • 250g jarred roasted red peppers, drained and roughly chopped
  • subheading: For the leeks and beans:
  • 3 tbsp extra-virgin olive oil, plus more to serve
  • 4 garlic cloves, peeled and crushed
  • 3 leeks (500g), cut into ½cm-thick slices
  • 2 x 400g tins of beans - I used black beans (drained) and cannellini beans (not drained)
  • 10g fresh basil, to serve
  • Crusty bread, gluten-free if you like, to serve
Steps
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