I thought it was time to switch things up a little. Today I had millet with hari…
I thought it was time to switch things up a little. Today I had millet with harissa-spiced butternut squash, aubergine and haricot bean stew. To make it you need:
1 large shallot, finely chopped
2 fat garlic cloves, finely minced
3 tablespoons tomato paste
2 heaped teaspoons harissa
1 teaspoon paprika
½ teaspoon cayenne (optional)
1 medium aubergine, chopped
100g butternut squash, chipped
240g cooked haricot beans
1 vegetable stock cube
Large handful coriander, chopped
Heat a splash of water (or oil if you prefer) over medium heat. Add shallots and garlic then cook for 1-2 minutes to soften.
Add the harissa, tomato paste, paprika, cayenne, vegetable stock, and around 400ml of water. Stir well, bring to the boil then cook on a simmer for 10 minutes.
Add the squash and aubergines and cook still on a simmer for around 10 minutes, stirring occasionally. Add the haricot beans and half the coriander, stir then cook for a further 3-5 minutes. Serve over your grain of choice or eat with potatoes and sprinkle with the remaining coriander.
#aubergines #wholefoods #millet