Make the most of harissa to add a boost of flavour to this butterbean, spinach and ricotta stew. Packed with nutrients, it delivers four of your 5-a-day
Prep:10 mins
Serves 2 with leftovers
2 tbsp vegetable oil1 red onion, roughly chopped1 red pepper, diced100g baby plum tomatoes2 garlic cloves, roughly chopped2 tbsp rose harissa1 tsp baharat spice mix300ml vegetable stock, made with 1 low-sodium stock cube500g jar or can butter beans120g spinach1 tsp red wine vinegar50g ricotta, to serve15g basil, chopped
STEP 1Heat the oil in a large flameproof casserole dish over a medium heat and cook the red onions and peppers for 15 mins until starting to soften and turning golden at the edges. Add the tomatoes, turn the heat up to medium-high and cook until they blister, about 2-3 mins.STEP 2Add the garlic, harissa and baharat, and cook for 3 mins until fragrant. Pour in the stock and bring to the boil. Reduce the heat to a simmer, then leave to gently reduce for 10 mins. Tip in the butter beans and the liquid from the can or jar, and cook for 5 mins to warm through and thicken slightly. Add the spinach and vinegar, and allow the spinach to wilt for 1-2 mins.STEP 3Divide between two bowls, then dot the ricotta on top. Sprinkle over the basil and a twist of black pepper. Will keep chilled for one day.
