Butter Bean and Roasted Red Pepper Tagine with Rose Harissa
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Ingredients
- 800 g butter beans
- 2 red peppers, sliced
- 1 onion, finely chopped
- 2 garlic cloves
- 2 tbsp rose harissa paste
- 400 g chopped tomatoes
- 2 tbsp olive oil
- 2 tbsp fresh coriander, chopped
Nutrition (per serving)
- Calories
- 328 kcal
- Protein
- 14.6 g
- Carbohydrate
- 37.8 g
- of which sugars
- 10.5 g
- Fat
- 9.1 g
- of which saturates
- 1.3 g
- Fibre
- 13.6 g
- Salt
- 1.52 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a wide pan and cook the onion and red peppers for 8 minutes until softened.
- 2
Stir in the garlic and rose harissa paste and cook for 1 minute, then add the chopped tomatoes and simmer for 10 minutes.
- 3
Add the butter beans and simmer for a further 8 minutes, until heated through and the sauce has thickened.
- 4
Scatter with the fresh coriander and serve hot.
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