Harissa And Aubergine Beans Recipe

Serves

Ingredients

1 tablespoon olive oil
1 red onion, finely diced
3 garlic cloves, thinly sliced
1 aubergine, diced
50 g (2 oz) rose harissa paste
400 g (13 oz) can butter beans, drained and rinsed
400 g (13 oz) can chopped tomatoes
200 ml (7 fl oz) vegetable stock
1 tablespoon tomato purée
175 g (6 oz) dried wholemeal couscous
3 tablespoons Greek yogurt
50 g (2 oz) pomegranate seeds
20 g (¾ oz) mint, finely chopped
Salt and pepper

Method

Heat the olive oil in a casserole dish over a low heat, add the onion and garlic and cook for 3–5 minutes until softened.

Tip in the aubergine chunks, cook together for another 5 minutes, then add the harissa paste. Stir everything so the harissa coats the vegetables and let it cook for a minute.

Add the beans along with the chopped tomatoes, stock and tomato purée, stir everything thoroughly to combine and cover with a lid. Cook for 20–30 minutes, stirring every so often, until the aubergine is cooked through (adding a splash of water at any point if it looks too dry). Season to taste with salt and pepper.

When you’re ready to eat, cook the couscous according to the packet instructions.

Serve the beans on top of the couscous, then dollop each serving with a tablespoon of Greek yogurt, a scattering of pomegranate seeds and fresh mint.

Extracted from Hungry by Caroline Hanna. Published by Hamlyn. Photography: Daniel Jones

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