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Ingredients
Method
- 2 aubergines, cut into small chunks
- 3 red peppers, cut into small chunks
- 1 chopped red onion
- 3 tbsp olive oil
- 3 tbsp baharat
- 2 crushed garlic cloves
- 2 x 400g tins of chopped tomatoes
- 200ml veg stock
- 700g tinned haricot beans, drained
- Couscous and chopped herbs, to serve
- Preheat the oven to 220C. Mix the peppers, aubergines, onions, oil, garlic, baharat and some seasoning in a roasting tin. Roast for 40 mins, then add the tomatoes, stock and beans, mixing well before returning to the oven for another 30 mins. Season to taste, scatter with fresh herbs and serve with couscous.
70 mins
4 serving
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