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Harissa-spiced butter beans with peppers and feta

Olive oil1 large sliced onion3 crushed garlic cloves3 large chopped tomatoes1 cup vegetable stock or water3 chopped mixed sweet peppers1 big eggplant chopped1 can of drained and rinsed butter beans2 tsp rose harissa1/2 cup sliced black olivesSplash of sherry vinegar or apple cider vinegarHandful of roughly chopped parsley and dill2 tbsp crumbled feta cheese
Heat 1 tbsp olive oil in a large pan over a medium heat and fry the onion for 8 minutes until beginning to turn golden. Add the garlic and tomatoes, then fry for 5 minutes. Pour in the vegetable stock, stir in the peppers and eggplant, bring to a simmer, then cook for 15 minutes.Stir in a the butter beans, harissa, black olives and a splash of sherry vinegar, then simmer for 5 minutes. Sprinkle over a handful of roughly chopped parsley and dill, top with the feta cheese, then add a drizzle of olive oil. Taste and season with a little salt, if needed, and black pepper. Serve with fresh homemade pita breads. Make up to 3 days in advan…

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