Ella Mills’ creamy black bean and harissa stew

This is the perfect meal to batch cook on a Sunday night and eat throughout the week.

“The best thing about batch cooking is that the flavours of the dish tend to get better the longer they marinate, so the leftovers are always a real treat, and this is certainly the case in this recipe,” says Ella Mills, the brains behind Deliciously Ella.

“It’s hearty and cosy, with lovely spices from the harissa, sweetness from the coconut and maple syrup, and a delicious nutty flavour from the almonds. The aubergine gives it great texture, while the beans ensure it really fills you up. It’s great on its own for a light supper, or for something a bit more substantial serve it with jasmine rice, jacket potatoes or crispy roast cauliflower.”

Creamy black bean, harissa and almond butter stew

Ingredients:
(Serves 4)

1tbsp olive oil
2 shallots, halved and finely sliced
1 aubergine, finely diced into 1cm cubes
4 garlic cloves, crushed
1 × 400g tin of black beans, drained and rinsed
3tbsp harissa, plus extra to serve
1 × 400ml tin of coconut milk
400ml hot vegetable stock
2 heaped tbsp smooth almond butter
2tsp maple syrup
Grated zest and juice of 2 juicy limes
Sea salt and black pepper

Creamy black bean and harissa stew from Deliciously Ella: Healthy Made Simple

Method:

1. Put the olive oil into a large frying pan over a medium heat, add the shallot and aubergine and a pinch of salt and fry for five minutes, until soft. Add the garlic, black beans and harissa and fry for two minutes, until fragrant.

2. Pour in the coconut milk, stock, almond butter and maple syrup. Bring to a boil, then put the lid on the pan and turn the heat down to a simmer. Cook for 15 minutes, until the sauce has thickened.

3. Stir in the lime zest and juice and season with salt and pepper to taste. Swirl an extra tablespoon of harissa through the stew to serve (if you’d like a little extra spice).

Note: To make crispy roast cauliflower, simply chop your cauliflower into small florets, place them on a baking tray with a tablespoon or so of olive oil and a sprinkling of salt and roast in an oven preheated to 200ºC fan for about 20–25 minutes, until golden and crispy.

My girls love this recipe too, so when I’m cooking it for the family I hold off on the harissa and stir it into the adult portions once I’ve served the little ones.

Deliciously Ella: Healthy Made Simple by Ella Mills is available now from Amazon