Leeks and peas add sweetness, artichokes add substance and miso brings a little depth and savouriness to this light, summery vegan stew.
- CourseMain meal
- Prepare5 mins
- Cook25 mins
- Total time30 mins
Preheat the oven to 140ºC, gas mark 1. Spread the bread chunks out on a baking tray, then put in the oven to crisp up while you make the stew.
Heat the oil in a large, heavy-bottomed saucepan or casserole. Add the leeks and a pinch of salt and fry, stirring occasionally, for 6-8 minutes, until softened and starting to brown a little. Add the garlic and artichokes and fry for 1 minute more, then stir in the miso paste until all the veg is lightly coated.
Pour in the wine and bubble away until reduced by ½, then add the stock and bring to the boil again. Lower the heat and simmer for 10 minutes, adding the petits pois for the final 2-4 minutes. Season and squeeze in the lemon juice. Add the bread to the pot and divide between bowls. Tear over the basil leaves, scatter with the mint and lemon zest and finish with black pepper.
Crisping up bread in the oven like this means it doesn’t disintegrate as soon as it touches the liquid. It’s also a brilliant way to use up bread that may be going a little stale and needs using up – baking will give it a new lease of life.