HARISSA BEANS – this is a yummy vegetarians dish which can be easily made vegan by not topping with feta cheese.
Packed with fibre and protein and most importantly flavour – it’s a nutritional all rounder. It’s warming with Moroccan spices and sweetened with dried prunes. Perfect for the season! Oh yeah and it’s also made in ONE PAN – So minimal washing up!!!
1 large sliced onion
3 garlic cloves, minced
1 tin of chopped tomatoes
300ml vegetable stock
2 sliced red romano peppers
1 tin of drained and rinsed butter beans
1 tin of chickpeas
2 tsp harissa paste
125g of dried prunes, chopped
Handful of roughly chopped parsley and dill
100g crumbled feta cheese (optional)
Heat a little olive oil in a large pan and fry the onion and garlic on a medium heat until they begin to soften. Add the sliced peppers cook for another 3 mins.
Add tomatoes, vegetable stock, harissa paste and prunes, bring to a simmer. Stir in a the butter beans, chickpeas, harissa and then simmer for 5 minutes.
Sprinkle over a handful of roughly chopped parsley and dill, (top with the feta cheese if using). Serve with toasted pitta breads and hummus, if you like.