Creamy Harissa Aubergine Beans 🍆🍅

Name: Creamy Harissa Aubergine Beans 🍆🍅
Cook time: 30 min
Total time: 30 min
Cuisine: Moroccan, African
Ingredients: 200g white beans (and their juices)*; 60g thick coconut yoghurt; 60ml plant-based milk; 40g sun-dried tomatoes; 1 heaped tsp harissa paste; 2 tbsp nutritional yeast; 1 tbsp olive oil; 1 spring onion, chopped; 2 garlic cloves, crushed; 1 aubergine, chopped into small cubes; 160g cherry tomatoes, halved; 500g white beans (and their juices)*; Salt and pepper; Bread or wholegrains; 4 tbsp coconut yoghurt; 2-4 tsp harissa paste; Fresh herbs e.g. coriander

5 steps

Cook:30min

30-minute meals: Creamy Harissa Aubergine Beans 🍆🍅 Creamy, saucy and packed with smokey spiced harissa these aubergine and beans are high in protein, fibre. ⭐︎spring onion and garlic ⭐︎aubergine x 1 ⭐︎tomatoes x 2 ⭐︎white beans e.g. cannellini or butterbeans x 2 cans using the liquid ⭐︎thick coconut yogurt 60g ⭐︎plant-based milk ⭐︎harissa paste x large teaspoon ⭐︎sun-dried tomatoes 40g ⭐︎nutritional yeast x 2 large tablespoons I like to serve these beans with some flatbreads and quinoa

Updated at: Tue, 14 May 2024 13:36:06 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories600.1 kcal (30%)

Total Fat5.8 g (8%)

Carbs104.2 g (40%)

Sugars12.7 g (14%)

Protein38 g (76%)

Sodium328 mg (16%)

Fiber27.6 g (99%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

Instructions

Step 1

For the aubergine: heat a large non-stick pan with olive oil and fry off the spring onion and garlic with some salt for 1-2 minutes. Now add the aubergine and continue to fry for 5-10 minutes, until softening, before adding the tomatoes.

Step 2

Meanwhile make the sauce: add all of the ingredients to a small blender and process until creamy, seasoning to taste.

Step 3

Into the aubergine pan: add the beans and their juices and all of the creamy harissa sauce. Stir well and bring to a gentle bubble and cook with a lid on for 10 minutes, adding a splash of water, if needed.

Step 4

To serve: ladle into bowls and top with some yoghurt, harissa paste and fresh herbs and mop up with bread/toast or some wholegrains like quinoa or buckwheat.

Step 5

To store: allow to cool fully and keep in a sealed container in the fridge for 2-3 days or in the freezer for 1 month. Allow to defrost before warming back up.

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