Ingredients
For the beans
- Dried beans (borlotti, cannellini or mixed) |200g| soaked overnight (you can used cooked beans - a tin and a half would do, drained but used way less stock and reduce the cook time)
- Olive oil |2 tbsp|
- Cherry tomatoes |300g|
- Garlic cloves |3| finely chopped
- Tomato paste |1 tbsp|
- Harissa paste |1 tbsp|
- Vegetable stock |500ml|
- Sea salt & black pepper
- Lemon |½| juice
For the zoug
- Coriander |1 bunch|
- Parsley |½ bunch|
- Green chilli |2| seeds removed for less heat if desired
- Garlic cloves |2|
- Ground cumin |½ tsp|
- Ground cardamom |½ tsp|
- Ground cloves |small pinch
- Lemon |1| juice
- Olive oil |4 tbsp|
- Salt | | to taste
To serve
- Flatbreads
Ingredients
For the salad
Method
Build the stew
- Heat a drizzle of oil in a large saucepan or pot
- Add the tomatoes and garlic and cook until blistered and soft
- Stir through tomato paste and harissa and cook out for a couple of minutes
- Add the stock and the cooked beans
- Simmer 50-60 minutes until thick and saucy
- Stir through lemon juice and season
Make the zoug
- Blend all ingredients to a loose green paste, adding a little more water or oil if needed and season well with salt
Serve
- Spoon the bean stew into bowls
- Top with a drizzle of zoug and serve with warm flatbreads
Method
The Method for the Recipe Content Goes Here
- Enter step one for the recipe here
- Enter step one for the recipe here and any further information.
- Enter step three for the recipe here.
tomato-harissa-bean-stew-w-zoug