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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 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 25 minutes
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
 

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