A smokey fiery tomato stew with creamy white bean base. It goes so well finished with a dollop of cooling yoghurt, lemon and mint. This is so flavourful served alone or can be served along side a fresh leafy green salad or grain.
Serves 4
INGREDIENTS
500g cherry tomatoes
1 onion, sliced
4 cloves of garlic, thin sliced
1 tbsp tomato paste
1 tbsp harissa
1 tsp smoked paprika
1 tsp ground cumin
2x 400g cans cannellini beans, drained and rinsed
1 ¼ (400ml) cup vegetable stock
100g baby spinach
30g pitted kalamata olives
1 lemon, zest and juice
1 bunch of mint, leaves roughly chopped
25g pine nuts, toasted
Yoghurt, optional to serve
METHOD
1. Preheat the oven to 190C fan. Place the tomatoes on a baking tray lined with baking paper. Drizzle with olive oil, salt and pepper. Roast for 20 minutes or until blistered and lightly charred.
2. Meanwhile, warm 2 tbsp olive oil in a frying pan over a medium heat. Add the onion and garlic and sauté until softened and starting to caramelise. Add the tomato paste, harissa and spices with a splash of water, mixing tin the pan to make a loose paste. Cook for a few minutes to toast the spices then add the cannellini beans and veg stock. Bring to a simmer for 10 minutes until the beans have softened and liquid has slightly reduced.
3. Use a potato masher to crush some of the beans giving a creaminess to the sauce.
4. Stir through the spinach to wilt in the sauce. Add the roast tomatoes, olives, lemon and season with salt and pepper.
5. Drizzle with olive oil and scatter over the mint and pine nuts to serve.