Name: Harissa baked peppers and tomatoes with beans
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 Tbsp olive oil; 1 tsp dried oregano; 2 tsp harissa paste; 1 tsp olive oil; 2 cloves of garlic (minced); 1 red pepper; 1 yellow pepper; 4 spring onions; 1 handful red or yellow cherry tomatoes; 1 tin of white beans; Small handful of coriander or parsley; Salt & pepper

Harissa baked peppers and tomatoes with beans

This harissa baked peppers, tomatoes and beans are perfect for a laidback vegan lunch, served on a piece of toast. It could be served as a side dish with grilled fish or meat too. You can add a few pinches of dried chilli flakes if you’d like it a bit more spicy.

Print Recipe

Prep Time 5

Cook Time 20

Resting Time 4

Total Time 25

Servings: 2 people

Cuisine: North African

Calories: 1234

Ingredients Method

Ingredients

1 Tbsp olive oil
1 tsp dried oregano
2 tsp harissa paste
1 tsp olive oil
2 cloves of garlic minced
1 red pepper
1 yellow pepper
4 spring onions
1 handful red or yellow cherry tomatoes
1 tin of white beans
Small handful of coriander or parsley
Salt & pepper

Method

Preheat the oven to 180°C.
Mix the oil with the oregano, harissa, garlic and salt &pepper. Set aside.
Cut the peppers into thin strips, then chop the spring onions.
Put them in a baking dish, then scatter the tomatoes on top.
Drizzle the dressing over the vegetables and toss well.
Bake for about 15 minutes until just tender, then mix in the drained beans.
Bake for another 5 minutes then add the fresh herbs and serve.

Harissa baked peppers and tomatoes with beans

Ingredients

Method

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