This black bean, harissa, and almond butter stew is a flavorful, protein-rich dish with a balance of heat and sweetness. Pair it with crispy roasted cauliflower for a perfect fall meal.
Ingredients
- 1 tbsp olive oil
- 2 shallots halved and finely sliced
- 1 aubergine finely diced into 1cm cubes
- 4 garlic cloves crushed
- 1 × 400g tin of black beans drained and rinsed
- 3 tbsp harissa plus extra to serve
- 1 × 400ml tin of coconut milk
- 400 ml hot vegetable stock
- 2 heaped tbsp smooth almond butter
- 2 tsp maple syrup
- Grated zest and juice of 2 juicy limes
- Sea salt and black pepper
Instructions
- Put the olive oil into a large frying pan over a medium heat, add the shallot and aubergine and a pinch of salt and fry for 5 minutes, until soft. Add the garlic, black beans and harissa and fry for 2 minutes, until fragrant.
- Pour in the coconut milk, stock, almond butter and maple syrup. Bring to a boil, then put the lid on the pan and turn the heat down to a simmer. Cook for 15 minutes, until the sauce has thickened.
- Stir in the lime zest and juice and season with salt and pepper to taste. Swirl an extra tablespoon of harissa through the stew to serve (if you’d like a little extra spice).
To make crispy roast cauliflower, simply chop your cauliflower into small florets, place them on a baking tray with a tablespoon or so of olive oil and a sprinkling of salt and roast in an oven preheated to 200ºC fan for about 20–25 minutes, until golden and crispy