Spice Roast Veggies with Harissa Beans

Name: Spice Roast Veggies with Harissa Beans
Cuisine: African
Ingredients: 1 cauliflower, floret; 1 eggplant, large dice in cubes; 2 brown onion, diced; 5 tbsp olive oil; 2 tsp smoked paprika; 2 tbs tomato paste; 2 tbsp harissa paste; 1 x 400g tin chopped tomato; 1 x 400g tin butterbeans, drained; 1 x 400g tin chickpeas, drained; Handful flat leaf parsley, roughly chopped; 1 cup Greek yoghurt for serving; Lemon for serving

5 steps

Perfect for a cool autumn evening and make great leftovers.

Updated at: Tue, 21 May 2024 18:05:58 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories536 kcal (27%)

Total Fat28 g (40%)

Carbs57.9 g (22%)

Sugars20.5 g (23%)

Protein16.9 g (34%)

Sodium661 mg (33%)

Fiber19.9 g (71%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

5 Tbspolive oil

2 tspsmoked paprika

2 Tbstomato paste

2 Tbspharissa paste

1 x 400gchopped tomato

tin

1 x 400gtin butterbeans

drained

1 x 400gtin chickpeas

drained

flat leaf parsley

roughly chopped

1 cupGreek yoghurt

for serving

lemon

for serving

Instructions

Step 1

Preheat an oven to 200C.

Step 2

Toss the veggies with 2 tbsp. olive oil, 2 tsp paprika, season with salt and pepper.

Step 3

Scatter over a large, lined baking tray and roast for approx. 25 minutes, until golden.

Step 4

Meanwhile place a medium pot over a medium heat and add olive oil, onion, and a good pinch of salt. Cook, stirring often for 5 minutes then add the tomato paste, harissa paste and cook for approx. 2 minutes. Add the tomato, beans, chickpeas, and simmer for 5 more minutes before adding the parsley.

Step 5

Serve the beans with the veggies, yoghurt and a good squeeze of lemon.