Roasted pepper & mixed bean stew with harissa

Name: Roasted pepper & mixed bean stew with harissa
Prep time: 15 min
Cook time: 2 h 15 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 150 g Love Life 10 Bean Mix; 450 g sweet potatoes, scrubbed and diced; 2 preserved lemons, halved, pips removed and chopped; 2 tsp rose harissa; 1 tsp cumin seeds; 1 tbsp olive oil; 1 large red onion, finely chopped; 2 garlic cloves, finely chopped; 2 red peppers, deseeded and sliced; 300 ml vegetable stock; 75 g soft apricots, roughly chopped, plus extra to serve; soured cream, to serve; chopped mint, to serve

This healthy and hearty stew is perfect for winter. The deep rich flavour of the harissa brings a lovely fragrance to the dish. Served with warm tortillas and a fresh salad, it makes for a great dinner.

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Vegetarian

Serves4
CourseMain meal
Prepare15 mins
Cook2 hrs 15 mins
Total time2 hrs 30 mins
Plussoaking overnight

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Ingredients

150g Love Life 10 Bean Mix
450g sweet potatoes, scrubbed and diced
2 preserved lemons, halved, pips removed and chopped
2 tsp rose harissa
1 tsp cumin seeds
1 tbsp olive oil
1 large red onion, finely chopped
2 garlic cloves, finely chopped
2 red peppers, deseeded and sliced
300ml vegetable stock
75g soft apricots, roughly chopped, plus extra to serve
soured cream, to serve
chopped mint, to serve

Method

Soak the beans overnight in cold water. Drain and place in a pan with plenty of fresh, cold water. Bring to the boil and cook for 10 minutes then reduce the heat and simmer for up to 2 hours until all the beans are tender, topping up with boiling water as needed.
Meanwhile, preheat the oven to 200 degrees C, gas mark 6. Toss the sweet potatoes with the chopped preserved lemons, harissa and cumin seeds and arrange in a roasting tin. Roast for 30-35 minutes, stirring occasionally until browned and tender.
Heat the olive oil in a large saucepan. Add the onion, garlic and peppers and cook over a medium heat for 5-6 minutes until softened. Add the stock, drained beans, apricots and seasoning and simmer, covered, for 10 minutes, stirring occasionally until the peppers are tender.
Add the sweet potatoes with all the contents of the roasting tin and simmer for a further 5-6 minutes until the sauce has thickened, if needed. Serve scattered with more chopped apricots and mint with soured cream on the side. A green salad and warm tortillas make tasty additions too.