Spice Roast Veggies With Harissa Braised Beans & Yoghurt

Easy vegetarian dinner! Spice Roast Veggies with Harissa Braised Beans & Yoghurt is perfect for a midweek meal, meal pre or anytime you want something nourishing & delicious!

By @cheftomwalton

Original recipe source

Cook time: 40 minutes

Servings: 4

Ingredients

• 1 medium cauliflower
• 1 eggplant
• 2.5 tbsp olive oil
• 1 tsp smokey paprika
• 1 tsp salt
• 0.5 tsp black pepper
• 2.5 tbsp olive oil
• 1 brown onion
• 0.5 tsp salt
• 2 tbsp tomato paste
• 2 tbsp harissa
• 400 g diced tomato
• 400 g butterbeans
• 400 g chickpeas
• 1 handful flat leaf parsley
• 1 cup natural yoghurt
• 4 lemon wedges

Instructions

1. Preheat an oven to 220C (428F).
2. Cut the cauliflower into florets and dice the eggplant into large cubes.
3. In a large bowl, toss the cauliflower florets and eggplant cubes with 2.5 tablespoons of olive oil, 1 teaspoon of smokey paprika, salt, and pepper until evenly coated.
4. Scatter the vegetables over a large, lined baking tray. Roast in the preheated oven for approximately 25 minutes, until golden brown.
5. While the vegetables are roasting, heat the remaining 2.5 tablespoons of olive oil in a medium pot over medium-high heat. Add the diced brown onion with a pinch of salt and sauté for about 2 minutes until softened.
6. Add 2 tablespoons of tomato paste and 2 tablespoons of harissa to the pot. Stir well and cook for about 1 minute until fragrant.
7. Add the 400g tin of diced tomatoes, 400g tin of drained butterbeans, and 400g tin of drained chickpeas to the pot. Stir well, and let it simmer for about 2 more minutes.
8. Stir in a handful of chopped flat leaf parsley into the bean mixture. Remove from heat.
9. Serve the harissa braised beans with the roasted veggies. Top with a dollop of natural yoghurt and a squeeze of lemon juice.