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Creamy Black Bean, Harissa and Almond Butter Stew

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Info

Bereidingstijd: 30 minuten
Aantal Personen: 4

Ingrediënten

  • 1 tablespoon olive oil
  • 2 shallots, halved and finely sliced
  • 1 aubergine, finely diced into
  • 1 cm cubes
  • 4 garlic cloves. crushed
  • 1 × 400g tin of black beans, drained and rinsed
  • 3 tablespoons harissa, plus extra to serve
  • 1 × 400ml tin of coconut milk
  • 400 ml hot vegetable stock
  • 2 heaped tablespoons smooth almond butter / tahini
  • 2 teaspoons maple syrup
  • grated zest and juice of 2 juicy
  • limes
  • sea salt and black pepper

Extra

  • Cauliflower

Bereiding

  1. 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 s minutes, until soft. Add the garlic, black beans and harissa and fry for 2 minutes, until fragrant.
  2. 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.
  3. 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).

Extra
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 Oll and a sprinkling of salt and roast in an oven preheated to 200°C fan for about 20-25 minutes, until golden and crispy

Bron

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