Creamy black bean, harissa and almond butter stew

Good

% Daily Values based on a 2,000 calorie diet

Step 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 five minutes, until soft. Add the garlic, black beans and harissa and fry for two minutes, until fragrant.

Step 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.

Step 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).

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