Ingredients

Method

• 2 T chermoula paste
• 1 T olive oil
• 200 g black beans, canned
• 200 g chickpeas,canned
• 200 g borlotti beans, canned
• 1 x 400 ml can coconut milk
• 1 small bunch Mediterranean vine tomatoes
• Baby spinach
• 2 T chopped mint
• 1 cup plain yoghurt

Method

Ingredients

To a saucepan over a medium heat, add chermoula paste and olive oil. Gently fry until fragrant, then add canned black beans, canned chickpeas and canned borlotti beans.

Stir in can coconut milk and leave to simmer for 15 minutes. Ladle the spiced beans into bowls and serve with charred baby Mediterranean vine tomatoes and wilted baby spinach.

Stir chopped mint into plain yoghurt and drizzle over the pulses. Serve with crusty bread or couscous.