Harissa aubergine and white bean stew
Aubergine cooked until meltingly soft in a harissa and tomato sauce, with white beans to make it a meal. Spicy, rich and best with bread to mop up.
Made without gluten ingredients. If you avoid gluten strictly, check the labels on: harissa paste.
Method
- Cut the aubergine into 2 cm cubes. Chop the onion finely and crush the garlic. Drain and rinse the cannellini beans. Roughly chop the parsley.
- Warm 1 tablespoon of the olive oil in a large, lidded pan over a medium-high heat. Fry the aubergine with a pinch of salt for 8 minutes, turning, until golden. Tip it onto a plate.
- Add the rest of the oil and cook the onion over a medium heat for 7 minutes until soft. Stir in the garlic, harissa and cumin for 1 minute.
- Pour in the chopped tomatoes and 150 ml of water, add the beans, and put the aubergine back in the pan.
- Bring to a simmer, cover, and cook for 20 minutes, stirring now and then, until the aubergine is meltingly soft and the sauce is thick.
- Stir in the juice of the half lemon and taste and season.
- Spoon into warm bowls and scatter with the parsley.
Tip Harissa paste differs in heat between brands. Start with 1 tablespoon, taste, then add the second. Leftovers keep for three days and reheat well.
Per portion
| Energy | 377 kcal |
| Protein | 14 g |
| Carbohydrate | 36 g |
| of which sugars | 18 g |
| Fat | 17 g |
| of which saturates | 2 g |
| Fibre | 16 g |
| Salt | 0.84 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- aubergine1
- cannellini beans1 tin
- onion1
- garlic3 cloves
- harissa paste2 tbsp
- chopped tomatoes1 tin
- cumin1 tsp
- parsley½ bunch
- lemon½
- olive oil2 tbsp
