Creamy black bean, harissa and almond butter stew

Name: Creamy black bean, harissa and almond butter stew
Cuisine: African, Moroccan
Ingredients: 1 tbsp olive oil; 2 shallots, halved and finely sliced; 1 aubergine, finely diced into 1cm cubes; 4 garlic cloves, crushed; 1 × 400g tin of black beans, drained and rinsed; 3 tbsp harissa, plus extra to serve; 1 × 400ml tin of coconut milk; 400ml hot vegetable stock; 2 heaped tbsp smooth almond butter; 2 tsp maple syrup; Grated zest and juice of 2 juicy limes; Sea salt; Black pepper

3 steps

Updated at: Sun, 25 Feb 2024 19:27:41 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories432.9 kcal (22%)

Total Fat30.7 g (44%)

Carbs32.8 g (13%)

Sugars8.9 g (10%)

Protein11.6 g (23%)

Sodium970.3 mg (49%)

Fiber13.2 g (47%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 Tbspolive oil

2shallots

halved and finely sliced

1aubergine

finely diced into 1cm cubes

4garlic cloves

crushed

1 x 400gblack beans

drained and rinsed

3 Tbspharissa

plus extra to serve

1 x 400mltin of coconut milk

400mlvegetable stock

hot

2 heaped tbspalmond butter

smooth

2 tspmaple syrup

2limes

Grated zest and juice of, juicy

sea salt

black pepper

Instructions

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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