The quickest, most satisfying lunch or light dinner that’s on the table in just 10 minutes. It’s quick, it’s healthy and it’s very delicious.
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Serves
2
Cherry Tomatoes
Garlic Clove
Tomato Paste
Harissa
Smoked Paprika
Cooked Butter Beans
Vegan Cream Cheese
Crusty Bread
Fresh Parsley
Tahini
Flaked Almond
Serves
2
Cherry Tomatoes
Garlic Clove
Tomato Paste
Harissa
Smoked Paprika
Cooked Butter Beans
Vegan Cream Cheese
Crusty Bread
Fresh Parsley
Tahini
Flaked Almond
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Add the cherry tomatoes to a pan with a drizzle of olive oil and a pinch of salt. Set it over a medium-high heat and cook for about 5 mins until starting to soften and burst open. Add a splash of water if they’re catching on the bottom of the pan.
Step 2.
Mince the garlic and add it to the tomatoes in the pan along with the tomato paste, ¾ of the harissa and the smoked paprika.
Step 3.
Add the tinned butterbeans and ½ their liquid to the pan then stir in the vegan cream cheese. Bring the mixture to a boil then turn down the heat and simmer for 5-10 mins until the beans have softened and the broth has thickened (it should be creamy).
Step 4.
Meanwhile, toast the bread and finely chop the herbs.
Step 5.
Ladle the beans into bowls or meal-prep boxes. Drizzle over the tahini and some remaining harissa. Finish with the chopped herbs and flaked almonds. It will keep in the fridge for 3 days.
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