HARISSA BAKED BEANS WITH ROAST VEG

INGREDIENTS

4 tbsp olive oil

2 onions, finely chopped

6 garlic cloves, finely chopped

2 tbsp harissa paste

2 400g cans mixed beans

2 400g cans butter beans

1 tin chopped tomatoes

2 tbsp tomato purée

1 tsp sugar

200g butternut squash, thickly sliced

200g Tenderstem broccoli, trimmed

1 tbsp rapeseed oil

Good pinch of sumac

To serve:

4 flatbreads, warmed

100g feta, crumbled

METHOD

1. Heat the oil in a large shallow pan, add the onions and cook very gently for 10 minutes, add the garlic and cook for another 10 minutes until perfectly softened. Add the harissa and cook for 2 minutes until aromatic and sizzling.

2. Drain all but one can of the beans. Add all the beans including the canned water from one. Add the remaining ingredients along with a can of water, bring to the boil and simmer for 20 minutes until rich and thickened. Season to taste.

3. Preheat the oven to 200°C/180°C fan assisted/ Gas 6. Toss the squash and Tenderstem in a bowl with the oil and the sumac and season well. Place the squash in a roasting tin and roast for 20 minutes. Turn, add the broccoli and roast for another 10 minutes until the veg are tender and lightly charred.

4. To serve, spoon the beans over the warmed flatbreads and top with the roasted vegetables and feta and an extra sprinkling of sumac.