Creamy Aubergine Harissa Beans

• tempo total: 19 minutes

Ingredientes

For the Pan:

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

For the Creamy Harissa Sauce:

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

To Serve:

Bread or wholegrains

4 tbsp coconut yoghurt

2-4 tsp harissa paste

Fresh herbs e.g. coriander

Instruções

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.

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

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.

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.

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.

Comment "😍" if you want to try this!