Harissa-spiced butter beans with peppers and feta
HANDS-ON TIME 20 MIN, COOKING TIME 35 MIN
SERVES 4
This easy vegetarian one-pot combines butter beans, harissa and sweet red peppers in one bright Mediterranean-style dish. Sprinkle over lots of feta cheese and serve with toasted pitta breads.
Or, swap butter beans for orzo in this tomato, olive and feta one-pot.
Ingredients
- Olive oil
- 1 large sliced onion
- 3 crushed garlic cloves
- 3 large chopped tomatoes
- 300ml vegetable stock
- 3 chopped mixed sweet peppers
- 400g butter beans
- 2 tsp rose harissa
- 90g sliced black olives
- Splash of sherry vinegar
- Handful of roughly chopped parsley and dill
- 100g crumbled feta cheese
Method
- Heat 1 tbsp olive oil in a large pan over a medium heat and fry the onion for 8 minutes until beginning to turn golden. Add the garlic and tomatoes, then fry for 5 minutes. Pour in the vegetable stock, stir in the peppers, bring to a simmer, then cook for 15 minutes.
- Stir in a the butter beans, harissa, black olives and a splash of sherry vinegar, then simmer for 5 minutes. Sprinkle over a handful of roughly chopped parsley and dill, top with the feta cheese, then add a drizzle of olive oil. Taste and season with a little salt, if needed, and black pepper. Serve with toasted pitta breads, if you like.
Thai Red Lentil Soup
HANDS-ON TIME 10 MIN, COOKING TIME 25 MIN
SERVES 6
This Thai Red Lentil Soup makes a warming and comforting meal that you can easily whip up from store cupboard ingredients. It will reheat brilliantly the next day with even more flavours as the aromas from the spices will develop overnight.
- olive oil
- 1 medium onion – finely chopped
- 3 garlic cloves – grated
- 3 Tbsp vegan red Thai curry paste
- 1 Tbsp grated ginger
- 150 g carrots
- 250 g red lentils
- 1 Tbsp tomato paste
- 400 g can chopped tomatoes
- 250 ml vegetable stock
- 500 ml water
- 400 ml can coconut milk
- lime juice to taste
- salt
TO SERVE:
- fresh coriander
- chili flakes
- dairy-free cream or yoghurt
Method
- Heat some olive oil in a large saucepan. Add finely chopped onion, grated garlic, red Thai curry paste, and grated ginger. Fry gently for a couple of minutes.
- Add roughly grated carrots, red lentils, tomato paste, chopped tomatoes, vegetable stock, water, and coconut milk.
- Bring to the boil. Cook covered medium heat for 20-25 mins until lentils are cooked.
- Blend together to desired consistency. Season with lime juice and salt if needed.
- Served with plenty of fresh coriander on top, a sprinkle of chilli flakes, and a dollop of dairy-free cream or yoghurt.
SPINACH & BEAN CHIPOTLE CASSEROLE
HANDS-ON TIME 5 MIN, COOKING TIME 30 MIN
SERVES 6
This vegan spinach and bean chipotle casserole is just so delicious. Inspired by Mexican cuisine, it is loaded with iron and plant-based protein and makes a complete meal.
Ready in 35 mins or less, it is a perfect dinner for when you have no time to linger into the kitchen but still want a hearty meal.
Make it spicy or not by playing around with the amount of chipotle you add to this casserole. You can use any type of white beans such as butter beans or cannellini beans.
I usually serve this Spinach & Bean Chipotle Casserole with some crunchy bread to soak up the tasty juices.
Ingredients
- 800 g cans of white beans
- 260 g spinach leaves – washed & dried
- 800 g can of chopped tomatoes
- 100 g bulgur
- 1 onion
- 3 large garlic cloves – crushed
- 500 ml water
- 1 Tbsp fresh oregano leaves
- 1 tsp paprika
- 1 1/2 tsp ground cumin
- 1/2 to 1 chipolte
- juice of 2 limes
- bunch of coriander
- extra virgin olive oil
- salt & pepper
Method
-
Heat some olive oil in a large saucepan.
-
Fry the finely chopped onion, crushed garlic with paprika and cumin until golden and soft.
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Add the chopped tomatoes, bulgur, spinach and water. Add oregano and crushed chipolte.
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Bring to boil. Cook under medium heat until bulgur is cooked and liquid has thicken (around 15 mins).
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Rinse and drain the beans. Tip on top of spinach mixture.
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Cook for another 3 mins or so until the beans are hot.
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Add the lime juice. Season to taste.
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Serve with fresh coriander sprinkled on top and with some crusty bread.