Creamy Harissa Butter Bean & Spinach Stew
2 servings
Ingredients
| Ingredient | Quantity | Unit |
|---|---|---|
| Basil | 1 | handful |
| Butter Beans | 1 | tin |
| Cherry Tomatoes | 180 | g |
| Chilli Flakes | 1 | tbsp |
| Ciabatta Rolls | 2 | |
| Garlic | 2 | cloves |
| Olive Oil | 1 | tbsp |
| Rose Harrisa Paste | 1 | tbsp |
| Salt & Pepper | 1 | |
| Spinach | 200 | g |
| Stock Powder | 1 | tsp |
| Tomato Paste | 2 | tbsp |
Instructions
Peel and finely slice the garlic. Chop the cherry tomatoes in half. Heat a large, deep-sided frying pan over a medium heat with a drizzle of olive oil. Add the garlic, tomatoes and chilli flakes and cook for 2 minutes.
Add the tomato paste and cook for 1 minute, then add the butter beans (no need to drain), veg stock and rose harissa. Bring to the boil, then reduce to low and simmer for 3-4 minutes until thickened.
Cut the ciabatta rolls in half and heat them to the toaster until crisp and golden.
Add the spinach to the pan and cover with a lid. Cook for 1-2 minutes until the spinach is wilted, then stir through the mayo and most of the basil (finely chopped). Taste for seasoning, adding a pinch of salt and pepper if needed.
Serve the harissa butter bean stew in bowls with the toasted ciabatta to the side for dipping. Garnish with the remaining basil, a drizzle of olive oil and a pinch of pepper.