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Roasted pepper & mixed bean stew with harissa

Roasted pepper & mixed bean stew with harissa

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

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.


Typical values per serving when made using specific products in recipe


1,613kJ/ 386kcals



Saturated Fat












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