Harissa, kidney bean and chickpea one pot dinner with feta and fresh herbs

An amazing, easy harissa bean supper recipe — in just one pot

This colourful vegetarian one-pot meal is full of flavour and so quick to make – it’s perfect for rustling up on rushed midweek evenings.
  Published:  22 Aug 2017    |      2 minute read

The zinginess of lemon and fresh herbs scream summer. Combine them with some glorious, spicy harissa for a bold, summery flavour — with not a piece of meat in sight! (As we know, cutting back on meat is a good move for the planet.)

As if this short, easy one-pot recipe wasn't amazing enough, with some tiny tweaks it moves from vegetarian to vegan in an instant, making it a perfect way to feed all your foodie friends.

Your guide to a quick and easy harissa bean one-pot meal

Harissa, kidney bean and chickpea one-pot dinner with feta and fresh herbs on a plate
One-pot dinner using harissa, kidney beans, chickpeas feta and fresh herbs
Credit: Harriet Owens

Ingredients (serves 2)

  • 2 red onions – sliced
  • Olive oil
  • 3 tbsp harissa (as a guide, use one tbsp of harissa for each can of beans)
  • 1 tin of red kidney beans
  • 1 tin of chickpeas
  • 1 tin of butterbeans
  • 1 or 2 unwaxed lemons (depending on your zestiness preference) – zested and juiced
  • Fresh herbs – I used basil and oregano as it’s what’s growing out on our balcony. Go with what you fancy
  • 200g feta – chopped into cubes or crumbled (give these the chop for a vegan-friendly feast)
  • Salt and pepper to season

 

6 steps to a vegetarian harissa bean dinner:

 

  1. Slice the onions and sweat them in a pan with the olive oil (lid on) for about 10 minutes until they’re nice and soft. Make sure the pan is large enough to fit everything in (it's not called a one-pot meal for nothing).
  2. Add 1 tbsp of harissa and cook for a minute or so.
  3. Add the beans and the rest of the harissa. Mix well.
  4. Pop in the lemon zest (keep a little back for serving), lemon juice and most of the chopped herbs.
  5. Add about three quarters of the feta to the pot and mix it in.
  6. Season to taste and serve with the rest of the feta, lemon zest and herbs on top.

 

Hattie's easy experimentation ideas

 

  • Beans and pulses – this recipe is pretty adaptable. You could substitute in most kinds of beans (including dried beans) with great results. This would also work with lentils, quinoa and other grains.
  • Eggs – I love the salty tang of feta but the flavours would also work well with eggs (boiled, poached or fried).
  • Naked – this dish is just as satisfying and tasty (not to mention vegan-friendly) without the cheese or eggs.

[Adapted from a recipe in The Times Magazine, 4 July 2015]

If this planet-friendly recipe floats your boat, check out more vegetarian and vegan treats from Hatti at IsThisFood.

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