Harissa black bean stew

Harissa black bean stew

Ingredients

serves 3
  • •1 tbsp olive oil
  • •½ onion, finely chopped
  • •1 garlic clove, minced
  • •2 tsp harissa paste
  • •1 tsp cumin
  • •1 tsp dried oregano
  • •1 tbsp tomato paste
  • •1 carrot, chopped
  • •1 pepper, chopped
  • •1 400g can black beans, drained and rinsed
  • •250ml vegetable stock
  • •1 400g can chopped tomatoes
  • •Ground black pepper, to taste
  • •2 tsp lemon juice

Directions

Cooking mode
  1. 1. Heat the oil in a large pan over a medium heat. Add the onion and carrot and cook for 5 minutes, until softened. Add the garlic and cook for 1 minute.
  2. 2. Stir in the harissa paste, cumin, oregano and tomato paste and cook for 1 minute. Add the pepper and cook for 2 more minutes.
  3. 3. Add the black beans, chopped tomatoes and vegetable stock and bring to the boil. Reduce the heat to medium-lo and simmer for 15–20 minutes, stirring occasionally, until slightly thickened.
  4. 4. Remove from the heat and stir in the lemon juice and ground black pepper.
  5. 5. Serve with crusty bread.
Baker Beanie Author

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