Spicy harissa bean stew
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2 with leftovers
Skip to ingredients
- 2 tbsp vegetable oil
- 1 red onionroughly chopped
- 1 red pepperdiced
- 100g baby plum tomatoes
- 2 garlic clovesroughly chopped
- 2 tbsp rose harissa
- 1 tsp baharat spice mix
- 300ml vegetable stockmade with 1 low-sodium stock cube
- 500g jar or can butter beans
- 120g spinach
- 1 tsp red wine vinegar
- 50g ricottato serve
- 15g basilchopped
Nutrition: Per serving
- kcal340
- fat14g
- saturates1g
- carbs34g
- sugars12g
- fibre13ghigh
- protein14g
- salt0.7g
Method
step 1
Heat the oil in a large flameproof casserole dish over a medium heat and cook the red onions and peppers for 15 mins until starting to soften and turning golden at the edges. Add the tomatoes, turn the heat up to medium-high and cook until they blister, about 2-3 mins.
step 2
Add the garlic, harissa and baharat, and cook for 3 mins until fragrant. Pour in the stock and bring to the boil. Reduce the heat to a simmer, then leave to gently reduce for 10 mins. Tip in the butter beans and the liquid from the can or jar, and cook for 5 mins to warm through and thicken slightly. Add the spinach and vinegar, and allow the spinach to wilt for 1-2 mins.
step 3
Divide between two bowls, then dot the ricotta on top. Sprinkle over the basil and a twist of black pepper. Will keep chilled for one day.
