PURE AND SIMPLE

Looking for easy ways to get more plants on your plate? These vegan meals are speedy, healthy and full of flavour

- ALI GRAVES

HARISSA AUBERGINE ON BUTTER BEAN MASH

SERVES 3-4

INGREDIENTS

Olive oil

2 aubergines, diced

1 onion, peeled and

finely chopped

3 garlic cloves, peeled and finely chopped

1 tsp ground cinnamon

1 sprig of fresh rosemary, leaves picked and chopped

2 tbsp rose harissa paste

2 x 400g tins of green lentils, drained and rinsed

1 x 400g tin of chopped tomatoes

Salt and pepper

A small handful of fresh parsley 10g), chopped

FOR THE MASH

2 x 400g tins of butter beans, drained and rinsed

1 lemon, juice only

METHOD

Heat a drizzle of oil in a saucepan on a medium-high heat. Add the aubergines and fry for 8-10 minutes. Remove the aubergines from the pan, add the onion and an extra drizzle of oil, and fry for 5 minutes.

Add the garlic, cinnamon and rosemary and fry for 1 minute. Stir in the rose harissa paste, lentils, chopped tomatoes and generous pinches of salt and pepper. Put the aubergines back into the pan, bring the mixture to the boil, then reduce the heat and simmer for 10 minutes.