A middle eastern twist to a classic chilli. Black beans are cooked down with tomatoes and capsicum until thick and creamy and the added cumin and harissa gives an extra smokey spice. Served with a fresh avocado yoghurt and lime dip topped with zata’ar spice.
Harissa is a red pepper and chilli spice paste that can be bought from most stores or you can easily make your own with my recipe: https://www.cheftaliayilmaz.com/post/harissa-paste This recipe is for cooked black beans, whether cooked from dry or canned. It goes great with crispy toasted tortillas.
Serves 2
INGREDIENTS
1 red onion, sliced
250g cherry tomatoes
1 capsicum, finely sliced
2 cloves of garlic
2 tsp ground cumin
1 tsp paprika
1 tbsp tomato paste
2x can black beans, drained and rinsed
250ml veg stock
2 tbsp harissa paste
Avocado Yoghurt:
100g plant based yoghurt or sour cream
½ avocado, destoned
1 lime, zest and juice
1 tbsp zata’ar
METHOD
1. In a deep saucepan, heat olive oil on a high heat and add the onion, tomato and capsicum with a pinch of salt. Cook for 5-10 minutes until the veg are cooked down and their tomatoes have released their juices.
2. Add the garlic, spices and tomato paste and fry for 2 minutes.
3. Add the black beans and veg stock and simmer for 15 minutes until the water has reduced. Stir through the harissa paste, tasting as you go to check the spice level you prefer, different store brands have varying levels of chilli! Taste and season with salt and pepper.
4. For the yoghurt, smash the avocado in a bowl with a fork or potato masher. Stir through the yoghurt, lemon juice, salt and pepper. Top with zaatar to serve with crispy tortillas.